Much quicker than "Gramma's" sauce, but still delicious
This recipe is easy, but don't let that fool you - it's also packed with flavor. Make a double batch and freeze some for next time! Makes a great sauce for pizza and lasagne too!
About 3 cups
3 pounds tomatoes, cut into 1/2 inch slices
1 red bell pepper, julienned
4 Tbsp olive oil
3 tsp sea salt
1 tsp black pepper
2 tsp dried basil
6 fresh basil leaves, thinly sliced
Pinch of red pepper flake
Heat over to 400 degrees
Line a baking sheet with tin foil and pour olive oil onto sheet, spreading out a bit. Add sliced tomatoes and red pepper to pan and season with salt, pepper, and dried basil and toss to coat with the oil.
Roast at 400 for 10 minutes until bubbling.
Puree tomatoes and red pepper in food processor or blender. Stir in fresh basil and red pepper flakes. Taste for salt. Serve warm over pasta or spaghetti squash.
A Chef's Cooking Studio