Sauces and Dressings
Rustic Tomato & Roasted Red Pepper Sauce
Makes About 5 Cups
Rustic Tomato & Roasted Red Pepper Sauce
Makes About 5 Cups
A great sauce for pasta.
Calories 47 (17% from fat)
carb. 8g
pro. 1g
fat 1g
sat. fat 0g
chol. 0mg
sod. 194mg
calc. 26mg
fiber 2g
carb. 8g
pro. 1g
fat 1g
sat. fat 0g
chol. 0mg
sod. 194mg
calc. 26mg
fiber 2g
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 onion (5 to 6 ounces), peeled and cut into 1⁄2-inch pieces
- 1 carrot (2 ounces), peeled and cut into 1⁄2-inch pieces
- 1 rib celery, trimmed and cut into 1⁄2-inch pieces
- 2 cloves garlic, peeled
- 1 teaspoon dried basil
- 1 roasted red bell pepper, cut into 1-inch pieces
- 1⁄3cup dry white wine (such as vermouth)
- 2 tablespoons tomato paste
- 2 cans (15-ounce) recipe-ready diced tomatoes with juices
- 1⁄2teaspoon kosher salt
- 1⁄4teaspoon freshly ground black pepper
Preparation
- In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion, carrot, celery, garlic, and basil. Cover loosely and cook until the vegetables are softened but not browned, 6 to 8 minutes. Stir in the roasted red pepper, wine, tomato paste, tomatoes, salt and pepper. Bring to a boil, then reduce heat and simmer for 35 to 40 minutes, loosely covered. Uncover and simmer for 15 to 20 minutes longer to thicken. Turn off heat and let stand 5 minutes.
- Insert the hand blender into the saucepan, making sure the protective guard is submerged. Blend on Low, using an up-and-down motion until ingredients are well combined, about 30 to 60 seconds, until the sauce reaches desired consistency.
