rosie wrote on 15 May 2007 09:22:24 -0700:

r> On May 15, 10:49�am, "Anny Middon"
>
r> wrote:
??>> My DH does not like fresh green or red peppers. I just
??>> leave them out of a lot of recipes, but sometimes the
??>> recipe needs the color jolt.
??>>
??>> The red pepper substitution is more problematic for me. I
??>> want that nice jolt of red in the dish. I've tried chopped
??>> peeled and seeded tomatoes, but the texture is often wrong
??>> and the tomatoes can add too much liquid to the dish. In
??>> small quantities I guess I could use oil-packed dried
??>> tomatoes, but in larger quantities their flavor can
??>> overhwelm the dish. Any other ideas for adding a bit of
??>> red to a dish?

Have you tried plain (not oil-packed) sun-dried tomatoes?

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not