14
Roasted Red Pepper and Tomato Sauce
This is a very versatile sauce. It is equally great over grilled chicken or
a bowl of pasta.
Makes about 4 cups
2
teaspoons olive oil
1
medium onion, cut into ½-inch pieces
1
medium carrot, cut into ½-inch pieces
1
medium celery stalk, cut into ½-inch pieces
2
garlic cloves
1
teaspoon dried basil
1/3
cup dry white wine or vermouth
3
roasted red peppers (jarred and packed in vinegar),
cut into ½-inch pieces
2
tablespoons tomato paste
2
cans (15 ounces each) diced tomatoes, with juices
¾
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
1⁄8
teaspoon crushed red pepper flakes, or to taste
1. Put the olive oil in a medium saucepan set over medium heat. Once
hot, add the onion, carrot, celery, garlic and basil. Partially cover and
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 remaining ingredients.
Increase heat to bring to a boil, then reduce heat to allow to simmer,
partially covered, for about 35 to 40 minutes. Uncover and then sim-
mer for an additional 15 to 20 minutes to thicken.
2. Remove from heat and blend on Low until sauce is puréed. If using
a larger saucepan, tilt the pan to the side away from you to ensure
that the blade guard is fully submerged to prevent splatter.
3. Taste and adjust seasoning as desired.
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
