Friday, June 5, 2009

Semi-Homemade Pasta Sauce with roasted red peppers

1 jar, 28-33 oz. pasta sauce, any tomato-based variety
1/4 C. water
1/4 medium onion, chopped fine
2 red bell peppers - julienned
2 T. Italian seasoning blend (or 2 tsp. oregano and 2 T. basil)
2 T. minced garlic

Place julienned peppers on a baking sheet and roast at 450 for 10 minutes. Cool and chop.
Meanwhile, in a large pot, add medium onion with 1/2 tsp. olive oil and cut til tender. Add in all remaining ingredients, heat through.
Serve over cooked pasta

Yield = 4 servings.

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