This is a really nice and flavorful tomato sauce or soup (depending how you want to use it) with delicious roasted red pepper. I actually originally made this as a soup, but then I tried it on my Spaghetti Squash as a sauce and it was equally amazing. It is very simple to make, anybody could do it, and requires minimal ingredients. A nice meal to whip up on a cold winter night like these days!
Roasted Tomato & Red Pepper Sauce or SoupPrint Recipe
- 1 Tbsp - Coconut Oil
- 1 - Large Bell Pepper
- 2 - 28oz Can Crushed Tomatoes
- 1 Cup - Vegetable Broth (if you want it thinner as a soup, don't use if making a sauce)
- 1/4 Cup - Chopped Parsley
- 1/2 Tbsp - Dried Basil
- 2 tsps - Paprika
- 1 tsp - Mustard Seed Powder
- 1 tsp - Dried Oregano
- 1 tsp - White Pepper
- Black Pepper to taste
- Sea Salt to taste
Start by chopping up your red pepper into small slices.
Put a small pot with coconut oil on the stove over medium heat.
Place in your red pepper slices, and roast for 5-10 minutes, or until softened. Continue stirring to prevent burning or sticking.
Once soften, add your canned tomatoes and all of your spices. Cover and cook on low flame for 20 minutes. Continue stirring ever so often to prevent burning.
Once cooked to your liking, either use an immersion blender to blend everything in the pot, or add to a blender and blend until pure.
Remove from heat, let cool and garnish with fresh basil or chopped parsley.