Speedy Red Sauce

From Vegetarian Times. This roasted-veggie take on marinara sauce can be used on spaghetti as well as in lasagna.

Yield: 6 servings ( Serving Size: 1/2 cup )
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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.


  1. Puree roasted peppers until smooth.

  2. 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.

  3. Simmer 10 minutes until slightly thickened.
March 2013

This recipe is a personal recipe added by ftcollinsco and has not been tested or endorsed by MyRecipes.

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