Sauces and Dressings
Roasted Red Pepper and Tomato Sauce
Makes about 4 cups
Roasted Red Pepper and Tomato Sauce
Makes about 4 cups
This is a very versatile sauce. It is equally great over grilled chicken or a bowl of pasta.
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
carb. 5g
pro. 1g
fat 1g
sat. fat 0g
chol. 0mg
sod. 216mg
calc. 15mg
fiber 1g
Ingredients
- 2teaspoons extra virgin olive oil
- 1medium onion, cut into ½-inch pieces
- 1carrot, cut into ½-inch pieces
- 1stalk celery, cut into ½-inch pieces
- 2garlic cloves
- 1teaspoon dried basil
- 1∕3cup dry white wine, or vermouth
- 3roasted red peppers, cut into ½-inch pieces
- 2tablespoons tomato paste
- 2cans (15 ounce) diced tomatoes, with juices
- ¾teaspoon kosher or sea salt
- ¼teaspoon freshly ground black pepper
- 1∕8teaspoon crushed red pepper flakes, or to taste
Preparation
- 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.
