14
Rustic Tomato &
Roasted Red Pepper Sauce
A great sauce for pasta.
Makes about 5 cups
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
⁄3 cup dry white wine (such as vermouth)
2 tablespoons tomato paste
2 cans (15-ounce) recipe-ready diced tomatoes with juices
1
⁄2 teaspoon kosher salt
1
⁄4 teaspoon freshly ground black pepper
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.
Nutritional analysis per
1
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