Marinara – Roma Tomato, Roasted Red Pepper & Basil

Chop tomatoes and onions. Mice garlic.

Begin process of roasting the red pepper using How Sweet It Is instructions below. Use 1 red pepper.

To roast peppers: remove core and seeds from pepper and slice into pieces. Lay the pieces on a baking sheet, skin side up and preheat the broiler in your oven. Place the baking sheet under the broiler until skins are completely charred and black – this took about 10 minutes for me but will depend on your oven. Just check them every 2 minutes or so. Immediately remove peppers from oven and using kitchen tongs, quickly place them in a Ziplock bag then seal it. Set aside for 20-30 minutes.

After you put your pepper in the oven…
Heat a large pot on the stovetop over medium heat. Add olive oil. Add onions and garlic and saute until softened. Add tomatoes. Reduce heat to low-medium temperature. Add all of the seasoning and continue to stir frequently.

Once the red pepper is done roasting and steaming, peel the skin off of the pieces; discard the skin and add the pepper pieces to the sauce mixture. Stir to combine.

Dump entire sauce mixture into a blender or food processor and blend until the sauce is smooth with no tomato or pepper chunks.

Put it into a jar, stored in the refrigerator, until you are ready to use it or serve it right away!