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Roasted Red Pepper Sauce

 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 ServingsPrep: 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.
Nutritional Facts: 1 serving (1 cup) equals 116 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 298 mg sodium,

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Roasted Red Pepper Sauce (continued)

Nutritional Facts: 14 g carbohydrate, 2 g fiber, 2 g protein.
Wine: This recipe pairs well with a medium red wine.: Taste of Home Special Offer: Enjoy this recipe with Santa Margherita Chianti Classico Reserva Italy 2009. Initial tastes of fruits and spice move to herbal notes for a long smooth finish. Buy now and get 3 bottles for $49.99. Order Now