Roasted Red Pepper Sauce is a very forgiving thing to make. If you want a stronger pepper flavor then add less tomatoes. The proportions do not have to be exact. I like a lot of onion and garlic. The tomatoes can be a sauce or crushed or whole. If you have a favorite variety of tomatoes use those.
Blend it all really well with a stick blender or food processor. The sauce should be very smooth. If you want a more chunky sauce I’d add some extra chopped roasted peppers at the end after the bulk of the sauce has been puréed
Another idea is to use this sauce as a soup! You can thin it out a bit with some broth if it’s too thick. I love it!!
Roasted Red Pepper Soup!
Ingredients
- 2-4 Tbsp olive oil
- 1 large onion, chopped
- 6 cloves garlic, minced
- 5 12-oz jars DeLallo Grilled Piquillo Peppers in water, not drained or 2-4 cups roasted red peppers you make or any brand you purchase
- 1/2 or 1 29-oz. can tomato puree or other canned tomato
Directions
- Sauté onion in olive oil over medium heat until translucent but not browned
- Add garlic and quickly saute, but do not brown.
- Add all the roasted and peeled red peppers or the peppers and liquid of the jars of the peppers and the can of tomato and combine.
- Puree with an immersion blender or a food processor.
- Return to stove top and simmer very low for 10 minutes. May burn easily.
- Voila! Serve over pasta or as a sauce with crusty bread sandwiches such as meatball sandwiches. Sprinkle with grated Parmesan cheese
- To use as a soup serve it hot and thin it out with a little broth if needed. Sprinkle with Parmesan and serve with crusty bread
NSF 11/09