Roasted Pepper and Tomato Pasta Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
200 g Peppers, Ramiro, Red1200 g (3 cans) Tomatoes, Plum, Peeled, Italian100g Onions, Raw, choppped1tsp olive oil1tsp Sugar, Granulated25g Basil, Fresh25g Tomato Paste2 Clove/6g Garlic, Raw, Average
1. Roast Ramiro peppers until soft. Peel skin off when hot. It's much easier.
2. Use a hand blender and blend the 3 cans of plum tomatoes.
3. Chop onions and garlic. Spry oil into pot and throw in onions and garlic and sauté. When they soften, add the plum tomatoes and sugar (sugar is optional but will help sauce not be bitter).
4. Add peppers to sauce and any other seasoning you like.
5. Add tomato puree and about a litre of water.
6. Let sauce cook and reduce on low heat for about two hours.
7. When sauce has cooled down, use the hand blender to blend any remaining peppers into the sauce.
Delicious over spaghetti or whatever pasta you like.
Number of Servings: 16
Recipe submitted by SparkPeople user SARAHANGEL75.
2. Use a hand blender and blend the 3 cans of plum tomatoes.
3. Chop onions and garlic. Spry oil into pot and throw in onions and garlic and sauté. When they soften, add the plum tomatoes and sugar (sugar is optional but will help sauce not be bitter).
4. Add peppers to sauce and any other seasoning you like.
5. Add tomato puree and about a litre of water.
6. Let sauce cook and reduce on low heat for about two hours.
7. When sauce has cooled down, use the hand blender to blend any remaining peppers into the sauce.
Delicious over spaghetti or whatever pasta you like.
Number of Servings: 16
Recipe submitted by SparkPeople user SARAHANGEL75.
Nutritional Info Amount Per Serving
- Calories: 24.6
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 108.7 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 1.2 g
- Protein: 1.0 g
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