You are here: Home » Recipes » Roasted Pepper Pasta Sauce Roasted Pepper Pasta Sauce Recipe by Favorite Recipes Press Yield 4 servings A nice change from the usual tomato sauce. PrintEmail Ingredients 1 small onion1 medium carrot2 to 3 -- garlic cloves1/4 cup oil6 medium tomatoes, chopped2 to 3 tablespoons minced fresh basil2 teaspoons dried oregano2 tablespoons sugar1 teaspoon freshly ground pepper1 teaspoon salt1 -- (6-ounce) can tomato sauce1 -- (10-ounce) can chicken broth1 medium yellow bell pepper Instructions 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).