TOMATO-PEPPER SAUCE

Tomato-Pepper Sauce image

Provided by Martha Stewart

Yield Makes about 1 quart

Number Of Ingredients 11

Previous Next

4 red bell peppers
1 tablespoon extra-virgin olive oil
1 onion, roughly chopped
4 cloves garlic, minced
1/4 teaspoon crushed red-pepper flakes
One 28-ounce can crushed tomatoes
One 6-ounce can tomato sauce
One 14 1/2-ounce can low-sodium chicken stock
3 sprigs oregano
Coarse salt, to taste
Pinch of freshly ground black pepper

Steps:

Place peppers directly over a gas-stove burner on high heat. As each section turns puffy and black, turn with tongs to prevent overcooking. (Or place peppers on a baking pan; broil in oven, turning as each side becomes charred.) Transfer to a large bowl; cover with plastic wrap. Let sweat until cool enough to handle, about 15 minutes. Transfer to work surface. Peel off blackened skin; discard. Halve; discard seeds. Roughly chop flesh; set aside.
Heat oil in a large saucepan over medium-low heat. Add onion, garlic, and pepper flakes. Cook until onion is tender, about 8 minutes. Add tomatoes, tomato sauce, stock, oregano, and peppers. Bring to a gentle simmer; cook until slightly thickened, 15 to 20 minutes. Season with salt and pepper; serve. The sauce can be made ahead and refrigerated for up to 2 days, or frozen up to 1 month.

Nutrition Facts : Calories 92 g, Fat 3 g, Fiber 4 g, Protein 3 g, Sodium 703 g