Saturday, February 22, 2014

less than 30 minutes roasted red pepper tomato sauce

1 tbsp. extra-virgin olive oil
1/2 c. onion, chopped
1 tbsp. garlic, minced
1 28 oz. can crushed tomatoes, no sugar added, undrained
1 8-oz. jar roasted red peppers (packed in water), drained, pureed in a food processor
1/2 tsp. salt
1/4 tsp. black pepper
1 tbsp. black pepper
1 tbsp. dried basil
1 tsp. dried oregano

heat oil in a large saucepan over medium heat.  add onion; saute until translucent.  add garlic; saute 2 minutes.  add tomatoes, pureed peppers, salt and pepper; bring to a boil over high heat.  reduce heat; stir in basil and oregano.  simmer 20 minutes, stirring occasionally.  serve over whole wheat pasta.  sauce will keep refrigerated up to 4 days. 

*original recipe from you raising your baby book. 

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