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Red Bell Pepper and Tomato Pasta Sauce Recipe

   
 

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     Red Bell Pepper and Tomato Pasta Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6
Preptime   40 min

Ingredients
2 red bell peppers (yield about 2c), stemmed/seeded/chopped
2 beefsteak tomatoes (yield about 2c), chopped
1/2c of water
1 ts kosher salt
Cracked black pepper
1/2c loosely packed basil leaves
2Tb of butter, room temperature
2Tb of EVOO
 

Instructions
Dice peppers and tomatoes. It's okay if you don't have 2 cups of either. You can add more of one than the other. Add to medium saucepan or pot. Pour in water, salt and pepper (to taste). Turn heat on to high.
When sauce is simmering, bring heat down to medium high. Set timer for 25 minutes. Every five minutes, stir so that the peppers and tomatoes are not sticking to the bottom of the pot. Adjust heat if necessary to medium and/or add more water by the quarter cup to prevent sticking.
When the peppers and tomatoes are tender and all liquid has nearly evaporated, add the basil. Stir and then transfer contents to blender or food processor. Carefully blend hot contents until smooth. Add butter and EVOO. Blend again and adjust seasoning if needed.
Serve with pasta of choice.


Originally Submitted
12/3/2013





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