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


  1. Combine the onion, carrot and garlic in a food processor bowl.  Process until pureed.
  2. 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.
  3. 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.
  4. 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).



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