I must be in a roasted vegetable kind of mood lately, because this recipe came to me shortly after making the
Spiced Cauliflower Poppers. I wanted to come up with a spaghetti sauce that was healthier than the jarred varieties, and I created a sauce that was pretty tasty. I had meant to write a post about it, but never got around to it. I'm glad I didn't though, because I made the sauce again over Easter and tweaked the recipe, making it even better. I present to you my Roasted Red Pepper Sauce.
Ingredients:
1 medium sized red onion
2 medium sized red peppers
cooking spray
2/3 cup canned diced tomatoes with juice
1 tablespoon crushed garlic
Steps:
1 - Preheat oven to 400 degrees Fahrenheit.
2 - Cut peppers and onions into large pieces. They'll get pureed later, so it doesn't really matter the size, just chunky bits.
3 - Put the peppers and onion into a bowl, and spray lightly with cooking spray. Toss, then
spray again.
5 - Put the peppers and onion on a parchment paper lined
baking sheet, and pop in the oven.
6 - Bake for a total of half an hour, taking them out of the oven after fifteen minutes to rotate them, so each side gets
a little caramelized.
7 - Once the peppers and onion are baked, place in a food processor to puree to a chunky salsa consistency. Add the canned tomatoes with juice and puree again, this time creating a nice sauce texture.
8 - Next add the garlic, Italian and salsa seasonings to your sauce, and puree once again to mix thoroughly.
9 - If the sauce has cooled down, heat it up in a pot over the stove. Serve and enjoy.
This recipe makes enough to share between two people. The first time I made the sauce, I ate it with spaghetti squash and added it to pre-packaged ravioli. When I made it again over Easter, I put it over spaghettini and enjoyed turkey spinach meatballs with it. Once I have the meatballs perfected, I'll share that recipe too!
Let me know
what you think of the sauce. Hope you enjoy it as much as I do!
