Thursday, October 16, 2008

Roasted Pepper & Tomato Sauce

Since we've been getting these beautiful peppers from our CSA lately I've been wanting to make a roasted pepper & tomato sauce. Matt & I used to buy one that we used for a pizza sauce that we really liked but I hadn't seen it in the stores here. This sauce is quite chunky with the pieces of roasted pepper. I had all the herbs I need in the garden but if you don't use dried but only 1/2 the called for amount. It would be very good on pizza or pasta & Matt thinks it would be especially good with sausage. I got enough from this batch for 3 pizzas so I'll use some right away & froze the rest for later.
roasted pepper & tomato sauce

Roasted Pepper & Tomato Sauce

3 peppers (I used one medium red pepper, 1 Italia & 1 sweet yellow & ended up with about 1 1/2 c pepper after roasting)
1 T olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 large tomatoes, peeled, seeded & roughly chopped
2 T tomato paste
1 T red wine vinegar
1/4 t red pepper flakes
2 T fresh basil, minced
1 T fresh oregano, minced
2 T fresh flat leaf parsley, minced
salt & pepper

Roast the peppers over the flame of your gas range or on the grill or in the broiler until black. Put in a covered bowl or brown paper bag to steam for about 15 minutes. Under running water rub off the blackened skin. Seed the peppers & chop them. Set aside.
roasted pepper & tomato sauce
(I used a basket made for the grill to roast my peppers on the stove.)

In a soup pot heat the olive oil over medium-high heat. Add the onions & garlic and cook until the onions are soft & translucent. Add the tomatoes, peppers, tomato paste & herbs. Simmer until the tomatoes break down, you can use your spoon to help this along. Let simmer while stirring from time to time until the sauce reaches your desired consistency. Salt & pepper to taste.

12 comments:

Beth said...

I love roasted peppers - this sauce would be great with pasta

Nikki said...

I use a roasted red pepper and tomato sauce to go with scallops. When I saw this post, I think my heart skipped a beat lol. I like that you kept it chunky. I might try it on my next pizza, too.

Peter M said...

Roast peppers on the BBQ sends this combo to new heights. This combo is versatile as a sauce, soup or dip.

Deborah said...

I love the idea of using the basket! I have some chilis I need to roast before I freeze them, and that is a great way to do it!

I love how chunky the sauce is!

DocChuck said...

My wife is a visiting nurse and has had some comlicated cases lately.

She came home stressed out last night to a bottle of chilled chablis and a plate of grilled salmon (always farmed) topped by your SCRUMPTIOUS tomato pepper sauce. The only changes I made were to add some chopped manzanilla olives and a dollop of harissa.

Suffice to say that her mood improved immediately.

I made extra sauce to freeze, too.

Thanks for saving our week.

Stacey Snacks said...

Kat,
I make a good romesco sauce from my favorite red peppers.

I roast mine under the broiler, I find it's the easiest way!

Nate-n-Annie said...

Oh how I wish I had a gas stove to roast my peppers like this. I usually do them under the broiler.

I feel like this sauce could use a splash or two of balsamic vinegar instead of red wine.

kat said...

nate-n-annie - I think you could use your choice of vinegars but I think a vinegar is important to the overall taste

Lori said...

That was a good idea using your grill basket! You are quite the idea girl! I was trying to balance my peppers on my stove grill when I made chil relleno. Where were you then with your fabulous idea?

Grace said...

what a gorgeous sauce--i'm loving the huge hunks of herbage. this would go great with so many things--nice job.

Foodycat said...

Perfect! That little bit of vinegar is just what you need in that sauce - I must try it next time.

Chef Basket said...

What a great recipe for roasted pepper and tomato sauce. The picture is mouth-watering!

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