Here is the Sweet Red Pepper Puree that I used as a garnish for the Squash and Pear Timbales and that I used as a dressing for a salad.
Sweet Red Pepper Puree, adapted from The New Vegetarian Epicure
1 or 2 cups chopped sweet onions
1 tablespoon olive oil
2 cups roasted and peeled sweet red or orange peppers
3 tablespoons cider vinegar or to taste
3 tablespoons brown sugar or 2 tablespoons agave nectar or honey or to taste
In a heavy bottomed skillet, cook the onions in the olive oil over low heat until light-golden and soft. Salt lightly.
Meanwhile, roast the peppers either in the oven or on a grill or on the stove top on a griddle or gas flame. Once completely soft, set them aside, covered with a towel for 3 or 4 minutes, to let them sit in their steam to make them easier to peel.
Peel the peppers and add them and the cooked onions to a blender or food processor, along with the sweetener and vinegar and process until smooth. Add salt or more sweetener or more vinegar to taste, if needed.
Warm gently before serving as a garnish to warm dishes. Otherwise it is also good cold on a salad.