Roasted Red Pepper and Tomato Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Simply to make sauce for pasta or to top pork chops. Ingredients:
56 ounces crushed tomatoes |
12 ounces roasted red peppers |
1/4 cup extra virgin olive oil |
1/4 cup red wine (dry) |
4 -6 garlic cloves, large minced |
1 teaspoon kosher salt |
1 teaspoon sugar |
1/4 cup fresh basil |
Directions:
1. Heat the olive oil and garlic together until golden and fragrant. add red peppers and wine and reduce.
2. Add the tomatoes, salt and basil. Stir well to combine, bring to a boil then reduce to simmer. Simmer no less than 30 minutes, the longer the better. (I sometimes put in a crock pot and let it cook on low all afternoon).
3. Add sugar, stir. Using an emersion blender puree sauce until smooth.
4. If it tastes a bit too acidic, you can add the butter to mellow the flavor.
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