Red Pepper Tomato Sauce


3 Tbs olive oil
1 medium onion, finely chopped
4 large (or 5 medium) red bell peppers, seeded and thinly sliced
2 large tomatoes, peeled, seeded and finely chopped
½ canned chipotle chile in adobo sauce, coarsely chopped (add a whole one for more spice)
1 bunch fresh basil, coarsely chopped
salt and freshly ground black pepper

1. In a large non-aluminum saucepan, heat the olive oil over medium heat. Add onion and sauté for 3 to 5 minutes, or until softened.

2. Add bell peppers, tomatoes, chile, and basil, cover partially, and cook over medium-low heat for about 20 minutes, or until softened. Remove from heat.

3. Purée the vegetables in a food processor fitted with the metal blade for about 1 minute- until the mixture is smooth with some texture remaining. Add the salt and pepper. Taste for seasoning.

Servings: 8
Yield: About 4 cups (1/2 cup per serving)

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“Flavorful and fresh- everything you want a homemade sauce to be.”
-San Diego, CA


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