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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