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Low-Fat Double Tomato & Roasted Pepper Sauce
2 cups crushed tomatoes
1/2 cup finely chopped sun-dried tomatoes
1/2 cup white wine or water
1 small red bell pepper, seeded and quartered
1 small green bell pepper, seeded and quartered
1/2 cup finely chopped white onion
2 cloves garlic, minced
2 or 3 shallots, peeled and minced
1 Tablespoon olive oil
pinch dried crumbled basil
pinch rosemary
Freshly-cracked pepper to taste
Salt to taste (optional)
Soak crushed and sun-dried tomatoes in wine or water for one hour.
Preheat broiler, set peppers (skin side out and flattened with your
fingers) in broiling pan 4 inches below flame, cook until skin
blackens, and remove from heat. Seal in paper bag for 10 minutes,
remove, rinse under running tap water, remove peel, and chop finely.
In a deep-sided pot, saut onion, garlic, and shallots in oil until
soft. Add all crushed tomatoes, sun-dried tomatoes and liquid,
peppers, and seasonings. Simmer, covered, 20 minutes. Stir
occasionally. Serve hot over pasta. Makes 4 to 6 servings.
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Tomato Pepper