Roasted Pepper Pasta Sauce
- Yield 4 servings
A nice change from the usual tomato sauce.
- 1 small onion
- 1 medium carrot
- 2 to 3 -- garlic cloves
- 1/4 cup oil
- 6 medium tomatoes, chopped
- 2 to 3 tablespoons minced fresh basil
- 2 teaspoons dried oregano
- 2 tablespoons sugar
- 1 teaspoon freshly ground pepper
- 1 teaspoon salt
- 1 -- (6-ounce) can tomato sauce
- 1 -- (10-ounce) can chicken broth
- 1 medium yellow bell pepper
- Combine the onion, carrot and garlic in a food processor bowl. Process until pureed.
- Warm the oil in a large skillet over medium-high heat. Add the onion and carrot mixture. Cook for 5 to 10 minutes, being careful not to brown the mixture. Stir in the tomatoes, basil, oregano, sugar, pepper, salt, tomato sauce and broth. Bring to a boil over high heat. Reduce the heat to low and simmer for 15 minutes.
- To roast the pepper, skewer it with a long-handled fork, and hold over the open flame of a gas stove or place under a broiler. Cook until the skin is charred on all sids, turning as necessary. Place in a bowl covered with plastic wrap. Let stand for 5 minutes or until cool enough to handle. Rinse under cool running water, wiping away the blackened skin. Core the pepper and rinse away the seeds. Place in a food processor bowl. Process until pureed.
- Stir into the tomato mixture. Simmer for 5 to 10 minutes. Serve over pasta.
Recipe reprinted with permission from the Junior League of Pasadena, Inc.’s Dining By Design (Pasadena, California, 1999).