Roasted peppers

Roast them in season, then freeze or can depending on your skills and available equipment. Or, buy from a local source already canned. Here's the recipe for romesco sauce (also a great sandwich spread): Rub a piece of good sourdough or country bread with a clove of garlic (split the clove in two while still in the skin; grab hold of skin with cut side down; rub both sides all over) and toast it by setting it in a hot skillet with lots of olive oil, until crispy. Tear the toast into several pieces and put in a food processor along with four to six cloves of garlic, peeled; one small jar of pimientos, or 1/2 cup of roasted red peppers; one egg yolk (leave out if you're concerned about salmonella); 1 teaspoon salt; and 1/4 teaspoon cayenne or other hot pepper. Chop until mixture is nearly smooth, then dribble in 1/2 cup good olive oil, until mixture reaches desired consistency. Taste and adjust seasoning or add more olive oil as necessary.