Roasted Pepper And Tomato Sauce With Kick Food

ROASTED RED PEPPER TOMATO SAUCE

Steps:

• Preheat oven to 375°F.
• Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, in a foil-lined 13- by 9- by 2-inch baking pan and sprinkle lightly with salt. Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour.
• Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
• Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth.

ROASTED RED PEPPER & TOMATO SAUCE OVER LINGUINE

Steps:

• Heat oil in a heavy bottom pan.
• Add the onion, garlic, celery, and mushrooms. Saute till onions are translucent.
• Add rest of sauce ingredients. Simmer gently for 30-60 minutes.
• Cover and keep warm.
• Bring a large pot of water to a boil. Add 1/4 teaspoon salt. Add the pasta and cook until al dente. Drain the pasta in a colander.
• If serving immediately, it is not necessary to rinse the pasta. Transfer the pasta to warmed plates. Top with the Roasted Red Pepper Sauce, garnish with the fresh herbs & grated cheese, and serve immediately.

TOMATO SAUCE WITH A KICK!

Steps:

• brown the sausage in a large pot on medium heat. use a potato masher to break it up.
• add the diced onions and garlic and saute until the onions are translucent.
• reduce heat to low and melt the tomato paste in and stir in the spices until fragrant.
• add the wine and bring to a simmer.
• when the wine has reduced to about 1/2 add the tomato sauce and cook on low for 30 min-all day if you want!
• works great with pasta, lasagna, pizza, anything!

ROASTED RED PEPPER AND TOMATO PASTA SAUCE

Steps:

• Preheat oven to 375°F.
• Cut top 1/4 off garlic head and cut around to expose as many cloves as possible.
• Drizzle with olive oil and place on a baking dish or in a roasting pan (I usually roast vegetables along side it because it makes the vegetables nice and garlicky).
• Place whole red pepper in dish and place in oven.
• Roast for 1 hour or until cloves are soft and mushy inside (you should be able to squeeze a clove and have all the garlic goodness come right out).
• Place red pepper in plastic ziploc bag and seal, let sit about 10-15 minutes or until it cools and is easy enough to handle.
• Meanwhile, pour can of diced tomatoes in blender.
• Add balsamic vinegar, salt, sugar and red pepper flakes.
• Squeeze cloves out of garlic head (you can leave the skins on).
• Once pepper has cooled, peel off skin (it should come right off), cut open, take out seeds and remove stem
• Place pepper in blender.
• Puree mixture until blended.
• Stir in cornstarch.
• Heat up on stove when ready to eat or store in container and freeze for later.

PASTA WITH ROASTED RED PEPPER AND TOMATO CREAM SAUCE

Steps:

• Purée tomatoes and roasted peppers in blender, food processor or with immersion blender. Reserve.
• Heat olive oil in a large deep skillet on medium heat. Add garlic and red pepper flakes. Cook gently for 1-2 minutes until fragrant. Add pureed tomatoes and roasted peppers. Bring to a boil on medium-high heat. Lower temperature and simmer for 15 minutes, until starting to thicken. Remove garlic cloves. Add Carnation 2% Evaporated Milk and cook for an additional 5 minutes. Taste and adjust seasonings if necessary.
• Meanwhile, cook pasta according to package directions.
• Add pasta and basil to sauce in skillet. Toss over very low heat to combine. Serve immediately.
• TIPS: Sprinkle with Parmesan cheese.
• For another idea, try using other pastas such as gnocchi, tortellini or ravioli.

ROASTED PEPPER AND TOMATO SAUCE WITH KICK!

Steps:

• Saute onions in butter or oil over medium heat for several minutes until soft.
• Add brown sugar and a dash of salt, continue to cook until they begin to caramelize, reducing heat as needed to avoid burning.
• Add roasted red pepper, garlic and tomatoes, break up gently with spoon.
• Add spices, chili peppers (optional) and lemon juice, allow to simmer gently for a few minutes until flavours are merged and liquid has begun to evaporate slightly. Add salt and pepper to taste.
• Stir in cooked pasta and cilantro, toss well.
• Serve!