Red Pepper Tomato Sauce
This vibrant Red Pepper Tomato Sauce is packed with flavor! Perfect for pasta, pizza, or as a dip.
Servings: 4 servings
Ingredients
- 3 tablespoons extra-virgin olive oil for sautéing and flavor
- 1 medium onion finely chopped
- 4 large red bell peppers seeded and thinly sliced
- 2 large tomatoes peeled, seeded, and finely chopped
- 1 whole chipotle chile in adobo sauce coarsely chopped
- 1 bunch fresh basil coarsely chopped
- to taste Salt
- to taste freshly ground black pepper
Instructions
- Begin by heating the extra-virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add the finely chopped onion. Sauté for about 5 minutes, or until the onions are translucent and fragrant.
- Next, add the thinly sliced red bell peppers to the skillet. Cook for about 10-12 minutes, stirring occasionally, until the peppers have softened and started to caramelize.
- Once the peppers are tender, add the peeled, seeded, and finely chopped tomatoes. Stir well and allow the mixture to simmer for another 5-7 minutes.
- Add the chopped chipotle chile in adobo sauce. Stir it into the mixture and let it cook for an additional 3-4 minutes.
- Remove the skillet from heat and stir in the coarsely chopped basil. Season the sauce with salt and freshly ground black pepper to taste.
- If you prefer a smoother sauce, you can use a blender or food processor at this stage. Blend until you reach your desired consistency.
Equipment
- Large Skillet
- Wooden Spoon
- Chef’s knife
- Cutting Board
- Blender or food processor
Notes
- Allow the sauce to cool completely before storing in airtight containers for freezing.
- This sauce can be made in advance and stored in the refrigerator for up to a week.
- Try adding other types of peppers for a unique flavor profile.