This is one of the most versatile and tastiest sauces I have ever made! The added bonus is, it’s easy to prepare if you use roasted peppers in a jar.
I often times roast my own peppers, like I did for my delicious September soup, but it’s seriously not necessary! I tend to love the crunch and smokey flavor, which in my opinion, is more noticeable when I roast my own.
Both my husband and I love spicy food so we love the flavor the chipotle chile adds to this sauce! However, if you prefer a milder sauce just leave it out. This sauce is perfect for a lasagna, pasta noodles, on a pizza, and zoodles too!
What runner doesn’t love a good pasta dish once in awhile right! I most recently used this in my Polenta Lasagna for my friends. OMG! Delicious. I’ll be posting about this very Polenta Lasagna soon so you’ll want to subscribe and like my page so as not to miss out!
It’s perfect for entertaining because it can easily be made ahead. This sauce also freezes really well! Cool it completely, cover, refrigerate up to three days, or freeze for up to a month.
How are you going to use this sauce? Over pasta, in a lasagna, with polenta, or zoodles? Please, Please Do Tell!
ROASTED PEPPER-TOMATO SAUCE
- 3 tablespoons of olive oil
- 1 onion, finely chopped
- 4 to 6 large red peppers, seeded and thinly sliced, roasted
- 2 large tomatoes, peeled, seeded, and finely chopped or 1 jar
- 1/2 canned chipotle en adobo, coarsely chopped or to taste
- 1 bunch of fresh basil, coarsely chopped
- salt and freshly ground pepper to taste
- In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes, or until softened.
- Add the roasted bell peppers, tomatoes, chile, and basil, cover partially, and cook over medium-low heat until the peppers are softened, about 20 minutes. Remove from the heat.
- If you prefer a less chunky sauce, puree the vegetables in a food processor fitted with metal blade for about 1 minute, or until the mixture is smooth with some texture remaining . Add the salt and pepper . Taste for seasoning.