ROASTED RED PEPPER SAUCE

Roasted Red Pepper Sauce image

I often use Greek olives with the artichoke hearts to add zing to this pasta sauce," says Genie Tosh. "Roast the peppers yourself if you have the time," suggests the Waynesville, Ohio reader.

Provided by Taste of Home

Categories Dinner

Time 4h15m

Yield about 15 cups.

Number Of Ingredients 15

Ingredients

4 pounds plum tomatoes (about 17), coarsely chopped
1 large sweet onion, chopped
1 can (29 ounces) tomato puree
3 jars (7 ounces each) roasted sweet red peppers, drained and chopped
2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
1/2 pound fresh mushrooms, quartered
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup sugar
1/4 cup balsamic vinegar
1/4 cup olive oil
3 garlic cloves, minced
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon salt
Hot cooked pasta

Steps:

In a 5-qt. slow cooker, combine the first 14 ingredients. Cover and cook on high for 4 hours or until flavors are blended. Serve with pasta.

Nutrition Facts : Calories 116 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein.

*** Explore more Roasted Red Pepper Sauce Recipes »

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