Roasted Red Pepper and Tomato Sauce

2          teaspoons extra virgin olive oil

1          medium onion, cut into ½-inch pieces

1          carrot, cut into ½-inch pieces

1          stalk celery, cut into ½-inch pieces

2          garlic cloves

1          teaspoon dried basil

¹∕₃         cup dry white wine, or vermouth

3          roasted red peppers, cut into ½-inch pieces

2          tablespoons tomato paste

2          cans (15 ounce) diced tomatoes, with juices

¾         teaspoon kosher or sea salt

¼         teaspoon freshly ground black pepper

¹∕₈         teaspoon crushed red pepper flakes, or to taste

Nutritional information per serving (¼ cup):
Calories 29 (18% from fat) • carb. 5g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 216mg • calc. 15mg • fiber 1g

1.   Put the olive oil in a medium saucepan and set over medium heat. Once hot, add the onion, carrot, celery, garlic and basil. Partially cover and let cook until vegetables are softened but not browned, about 6 to 8 minutes. Add the wine/vermouth, stirring to deglaze the pan (picking up the brown bits from the bottom of the pan and working into the mixture); let cook until fully evaporated. Add roasted peppers, tomato paste, tomatoes with juices, salt, pepper and red pepper flakes. Bring to a boil, then reduce heat to allow to simmer, partially covered, for about 35 to 40 minutes. Uncover and then simmer for an additional 15 to 20 minutes longer to thicken.

2.   Using the blending shaft, blend sauce until puréed. If using a larger saucepan, tilt the pan to the side away from you to ensure that the protective guard of the blending shaft is fully submerged to prevent splatter.

3.   Taste and adjust seasonings as desired.