Speedy Red Sauce
From Vegetarian Times. This roasted-veggie take on marinara sauce can be used on spaghetti as well as in lasagna.
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- 1 jar(s) roasted red peppers, 12 oz. rinsed, drained
- 1 tablespoon(s) olive oil
- 2 small onions (2 cups) diced
- 2 tablespoon(s) dried basil (or 3 finely chopped fresh)
- 3 clove(s) garlic (1 tbsp.) minced
- 1 can(s) fire-roased crushed tomatoes, 28 oz.
- Puree roasted peppers until smooth.
- Heat oil in saucepan over medium heat. Add onions and saute 5 mins until golden. Add basil and garlic and saute 1 min more. Stir in tomatoes and pepper puree. Season with salt and pepper.
- Simmer 10 minutes until slightly thickened.
This recipe is a personal recipe added by ftcollinsco and has not been tested or endorsed by MyRecipes.
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Speedy Red Sauce Recipe at a Glance
- COURSE: Sauces/Condiments