Chorizo Stuffed Dates with Tomato-Pepper Sauce

Tomato-Pepper Sauce

8 ounces of roasted red peppers

• 16 ounces of canned, whole peeled tomatoes
• 6 tablespoons garlic, thinly sliced
• 1 large onion, finely chopped
• salt and pepper to taste

Directions

In a medium, heavy pot cook the onion and garlic together over medium heat until translucent. Add the peppers and a tomatoes with their juice. Cook on low heat for 1 1/2 hours. Season with salt and pepper to taste. Cool, then blend or process until smooth. Refrigerate.

Chorizo Stuffed Medjool Dates

Makes 4 servings

• 16 medjool dates, pitted
• 8 slices of bacon, cut in half
• 8 tablespoons uncooked chorizo
• Fresh parsley, chopped, for garnish

Directions

Stuff each of the pitted dates with 1/2 tablespoon of the chorizo. Wrap each stuffed date with 1/2 piece of bacon and place seam side down on a baking sheet lined with a rack (to allow the fat to drain). When ready to cook, place in the preheated 350 degree F oven for 15 minutes or until the chorizo is cooked through. If necessary brown under the broiler until the bacon is crisp.

To serve, pour the tomato-pepper sauce in a rimmed serving dish. Place the dates on top of the sauce and sprinkle with chopped parsley.