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KEEP SCREEN ON

Yield: Makes approximately 3 quarts

Ingredients
Ingredients
2 red bell peppers, roasted, peeled and pureed

12 cups purred canned Pompadour tomatoes

3/4 cup diced onion

1 tablespoon chopped garlic

1 teaspoon dried basil

3/4 teaspoon dried oregano

1/2 teaspoon crushed red pepper

1 1/2 tablespoons tomato paste

2 tablespoons olive oil

Salt and freshly ground black pepper to taste

Ingredients


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Based on 4 ratings

Preparation Method

  1. In a large stock pot, saute onions and garlic in olive oil over low heat 3-4 minutes until softened.
  2. Add tomatoes, basil, oregano, crushed red pepper and tomato paste.
  3. Stir together and simmer over low heat, stirring occasionally, for about 30-40 minutes until slightly thickened.
  4. Add pureed red bell peppers and cook for 5 additional minutes.