Jun 232013

2 Red bell peppers
3 Roma tomatoes
2 Cloves peeled
1 Shallot peeled
1 T Red wine vinegar
Olive oil as needed
Sea salt and fresh cracked pepper to taste

Generously coat peppers, tomatoes, garlic and shallot with olive oil.  Line sheet pan with parchment. Add the coated vegetables and roast in 400 degree oven for 20-25 minutes.  When peppers and tomatoes are cool enough to handle, remove seeds and peels.  Place all the veg and any residual olive oil and juices in a food processor,  Puree until smooth, add vinegar and pulse.  Adjust flavor with salt and pepper.

Aug 212011

2 14.5 cans tomato sauce
2 14.5 cans whole tomatoes
1 small white onion, quartered
4 cloves garlic
1/4 C fresh basil leaves
3 T light brown sugar
3 T fresh rosemary
3 T fresh thyme
1 T crushed red pepper flakes
1 t salt

In food processor, blend basil, rosemary, thyme, and garlic until smooth.
In large pot over low heat, add the blended ingredients and stir for 2 minutes. Add remaining ingredients and simmer over low heat for at least 1 hour or when the whole tomatoes begin to break apart.
For a smoother sauce, substitute diced tomatoes for whole tomatoes