Roasted Red Pepper Sauce - cooking recipe
Ingredients
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4 lbs plum tomatoes
1 large sweet white onion
1 (28 ounce) can tomatoes in puree
2 (7 ounce) jars marinated artichoke hearts
3 (7 ounce) jars roasted sweet red peppers
1/2 lb fresh mushrooms
2 (2 1/4 ounce) cans sliced ripe olives
1/4 cup sugar
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
3 garlic cloves, minced
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon salt
cooked pasta
Preparation
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Coarsely chop plum tomatoes.
Chop sweet onion.
Drain and chop roasted red peppers.
Drain and chop marinated artichoke hearts.
Quarter or slice fresh mushrooms.
Drain ripe olives.
In a 5 quart slow cooker, combine all ingredients except pasta.
Use fresh herbs when available.
Cover and cook on HIGH for 4-5 hours, until all flavors are blended.
When cooled some, use a wand mixer to blend into sauce consistency.
Serve over pasta, or browned chicken.
Yields approximately 15 cups.
Freeze in 6 cup containers for future use.
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