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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 I actually originally made this as a soup, but then I tried it on my Spaghetti Squash as a sauce and it was equally amazing.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!
Ingredients
- 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
Instructions
- 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.