Saturday, August 18, 2007

Roasted Pepper Marinara

This came out so good!!!! After roasting a couple of peppers the other night (check me out!), I let them sit for a few days before I decided to use them. The recipe calls for one pepper, but i used about 1/3 each of a red, yellow, and orange pepper.

2 Tbsp. extra virgin olive oil
1 small onion, chopped
3 garlic cloves, chopped
1 (28 oz.) can of crushed tomatoes
1 (6 oz.) can of tomato paste with italian seasoning
1 bay leaf
pinch of sugar
pinch of salt
1 roasted pepper, cut into strips

Heat EVOO over medium heat in a medium sauce pan. Add onion and cook for about 5 minutes and add garlic. Cook for another 3 minutes or so. Stir in tomato paste and let it "melt" for about one minutes. Add crushed tomatoes, sugar, salt, and bay leaf. Stir well and simmer.

Place 1/2 the strips of pepper into a food processor with some of the liquid from the peppers and pulse until the peppers are broken up and almost pureed. Add to sauce. Take rest of peppers and pulse in the food precessor until just broken up unto small pieces. Stir into sauce.

Let simmer for about 60 minutes. Remove bay leaf before serving.

Yields about 3 cups of sauce.

WW info:
core - all included
flex - 1 point per 1/2 cup serving

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