Roasted Red Pepper and Tomato Sauce

This is a wonderful sauce for pasta, noodles or brown rice.

Its simplicity is the key. It’s only 6 ingredients. Olive oil, garlic, salt, pepper, red peppers and cherry tomatoes. With this basic sauce you can do whatever you like. It’s very good on its own, or you may add wine, chilis, basil, the list is endless. 

Slow cooking concentrates the flavors and creates something akin to a vegetable confit. I use produce from my own garden, but if you don’t have a garden, just find the freshest organic produce you can find. I particularly like using my Corno de Toro peppers and sweet cherry tomatoes.

Ingredients 
2 large Red Peppers, or 4 -5 Corno de Toro peppers, seeds and membranes removed.
2-3 cups of Cherry Tomatoes
4 Tbsp Olive Oil
1 clove Garlic, crushed with side of knife.
1/2 tsp Sea Salt
Freshly ground Black Pepper
Optional: Wine, Chilis, Basil, Thyme, Capers, Lemon, grated Ginger Root.

Slice the peppers and bring the olive oil up to temp in a large sauté pan. Add the garlic and after it becomes fragrant, add the peppers a cook over medium heat for about 10-15 minutes. Add salt and black pepper and then add the cherry tomatoes, being sure to puncture each one. Otherwise, they have nasty habit of exploding.

Sauté for an additional 10 min and reduce heat to low and simmer until done. If you are going to add any optional ingredients, now is the time. Give it at least an hour on the low simmer.

Hint: I find that mashing the tomatoes with the back of a wooden spoon or a potato masher works well to create a thicker sauce.

I like to serve it over pasta or brown rice.  I find that some non dairy Parmesan cheese is perfect to finish it.