This easy, basic recipe is the start of so many delicious and nutritious meals! The roasted peppers and garlic add rich flavour to the tomato base.
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| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
cups
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Ingredients
- 8 cups cherry or other tomatoes unthawed (pour off extra liquid)
- 1 large sweet onion cut in big chunks
- 4 large sweet peppers I used red ones but orange would also be great.
- 1 head roasted garlic
- 3 Tablespoons vegan pesto If you froze yours in ice cube trays, you will need three ice cubes of defrosted pesto.
- 1 teaspoon dried oregano
- salt and pepper to taste
- hot sauce optional
Ingredients
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Instructions
- Heat oven to 400 degrees F. Oil a cookie sheet. Cut your four sweet peppers in half, clean out the seeds and stem, put the halves cut side up on the oil sheet and bake untill the outside skin is slightly blackened. Flip over and cook for a few more minutes.
- Roast your garlic by cutting a thin slice off the top of the whole head. Drizzle with a little oil and wrap in foil. Bake in the oven with your peppers for about 20 minutes. The garlic is ready when the insides are soft and buttery. Be careful not to overcook them, as it becomes tough and bitter.
- While your peppers and garlic are roasting, in a large pan, warm 2-3 Tablespoons of oil.
- In your food processor, process the onion until finely chopped.
- Put your chopped onions into the warm pan and cook for a few minutes until onion is translucent.
- In your processor, whirl tomatoes until skins are in small bits. You may have to do this in two batches.
- Add the processed tomatoes to your pan.
- Now add the roasted peppers to your food processor and squeeze out the roasted garlic into the processor. Whirl until the pepper is finely chopped.
- Add the chopped pepper and roasted garlic to the pan. Add the pesto, oregano, and salt and pepper to taste. Add a few drops of hot sauce to add some heat, if desired. ** If you don't have pesto, just add some chopped fresh basil or some dried basil to taste.
- Stir all ingredients together and let simmer to reduce and to blend flavours. Let thicken longer if you plan to use this as a pizza sauce.
- This really is a versatile sauce for so many meals and it freezes well! Enjoy!
Recipe Notes
Serve it up as is, add veggies, like spinach or mushrooms, use it as a pizza sauce or as a base for your veggie lasagne! It is a tasty and versatile basic! Don't forget to sprinkle on some Cashew Crumbles for that extra "cheezy" crunch.
