Bear with me for a moment as I do just a bit of that gag-inducing type of bragging. Pasta sauce has been on my list or recipes to make and photograph for the blog (not a brag). I had no idea when it would fit into our schedule as it in since I had a retirement dinner to attend for a coworker, and a weekend trip planned, among various other very normal and boring things I needed to take care of (not a brag). Wednesday night, I came home from my work dinner and my husband had made a batch of scrumptious pasta sauce for me since he knew it was on my to-do list (major brag).
So, Ala Anthony, here’s a recipe for Roasted Red Pepper Tomato Sauce
- 28 oz canned whole tomatoes, drained or blanched and peeled fresh tomatoes
- 1/4 teaspoon salt
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 3 teaspooons dried basil
- 1 red pepper
- 1/4 onion, chopped
- 1 Tablespoon white sugar
Set the oven to broil. Roast the red pepper on a foil lined baking sheet for approximately 20-30 minutes. Turn the red pepper every 4-6 minutes. Immediately after removing from the oven, fold the foil over the pepper and let cool. Once the pepper is cool enough to handle, peel away the skin. Then, remove the core and seeds and slice into strips.
While the red pepper is roasting, heat the olive oil on medium high in a large saucepan. Add the onion and saute for approximately 4 minutes. Next, add the garlic and cook for an additional 1-2 minutes. Mix the tomatoes and the peeled red pepper in with the onion and garlic. Cook the tomatoes and garlic on medium until the tomatoes begin to break down. Feel free to squish them with a wooden spoon. Stir occasionally.
Add in salt, sugar and red pepper flakes. Simmer for 10-15 minutes. Blend the sauce to desired chunkiness using an immersion blender. Leave a few chunks here and there for some texture. Sprinkle in the basil and stir the sauce. Pour over your pasta of choice.
Other recipes in this series include:
Thanks for reading,