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Roasted Red Pepper Sauce
I often use Greek olives with the artichoke hearts to add zing to this pasta sauce," says Genie Tosh. "Roast the peppers yourself if you have the time," suggests the Waynesville, Ohio reader.
15 Servings
Prep: 15 min. Cook: 4 hours
Ingredients
4 pounds plum tomatoes (about 17), coarsely chopped
1 large sweet onion, chopped
1 can (29 ounces) tomato puree
3 jars (7 ounces
each
) roasted sweet red peppers, drained and chopped
2 jars (6-1/2 ounces
each
) marinated artichoke hearts, drained and chopped
1/2 pound fresh mushrooms, quartered
2 cans (2-1/4 ounces
each
) sliced ripe olives, drained
1/4 cup sugar
1/4 cup balsamic vinegar
1/4 cup olive oil
3 garlic cloves, minced
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon salt
Hot cooked pasta
Directions
In a 5-qt. slow cooker, combine the first 14 ingredients. Cover and
cook on high for 4 hours or until flavors are blended. Serve with
pasta. Yield: about 15 cups.
Nutrition Facts:
1 serving (1 cup) equals 116 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 298 mg sodium,
© Taste of Home 2013
2 of 2
Roasted Red Pepper Sauce
(continued)
Nutrition Facts:
14 g carbohydrate, 2 g fiber, 2 g protein.
Wine:
Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as
Chianti
,
Sangiovese
,
Malbec
or
Zinfandel
.
© Taste of Home 2013