Roasted Red Pepper Sauce Recipe
- 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
- 1. 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.
1 cup: 116 calories, 6g fat (1g saturated fat), 0 cholesterol, 298mg sodium, 14g carbohydrate (8g sugars, 2g fiber), 2g protein.
Reviews for Roasted Red Pepper Sauce
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.