When I ran across this recipe it was the Milanese Style Cutlets that the sauce was an accompaniment to that caught my eye. And the cutlets were indeed good. But the Tomato and Red Pepper Sauce was amazing. AMAZING! And I immediately knew it was going to be a staple around our house.
I have since served this over fettuccini with spicy hot Italian sausage, over ravioli and topped with slices of fresh mozzarella and then baked in the oven, even over an omelet! And of course just over a side of pasta…repeatedly.
If you think I was, perhaps, exaggerating how easy it is to make…here’s the proof:
Aside from some olive oil and seasonings – that’s it!
Tomato and Roasted Red Pepper Sauce (adapted from CuisneatHome, Oct. 2009)
- ½ cup diced onion
- extra virgin olive oil for sautéing
- 1 can diced tomatoes
- ¾ to 1 cup roasted red bell peppers
- 1 T. balsamic vinegar
- ¼ cup chopped fresh basil
- Kosher salt and black pepper to taste
Saute onion in 1 T. oil in a small skillet over medium-high heat until onion is translucent, about 5 minutes.
Meanwhile, pour can of tomatoes (including juice) into a blender. Add the red pepper. When the onion is done, add the onion. And the tablespoon of vinegar. Puree for about 5 seconds (less time if you want a chunky sauce, more time if you want a smoother sauce).
Pour mixture into saucepan and salt and pepper to taste. Keep sauce warm until ready to serve and add the basil right before serving. (I forgot to add the basil in the picture above and it was still outstanding!)
Cheats way (which is still darn good!): Buy cans of tomato that already include onions. Or garlic and basil. Or whatever looks good on the shelf.
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