Sauces and Dressings

Rustic Tomato & Roasted Red Pepper Sauce

Makes About 5 Cups

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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
  1. Rustic Tomato & Roasted Red Pepper Sauce-1
  1. Rustic Tomato & Roasted Red Pepper Sauce-1

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

  1. 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.
  2. 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.

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