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Low Fat Double Tomato and Roasted Pepper Sauce
A Flavorful sauce for your favorite pasta.
2 cups crushed tomatoes
1/2 cup finely chopped sun-dried tomatoes
1/2 cup white wine or water
1 small red bell pepper, seeded and quartered
1 small green bell pepper, seeded and quartered
1/2 cup finely chopped white onion
2 cloves garlic, minced
2 or 3 shallots, peeled and minced
1 Tablespoon olive oil
Large pinch each dried, crumbled basil and rosemary
Freshly-cracked pepper to taste
Salt to taste (optional)
Soak crushed and sun-dried tomatoes in wine or water for one hour. Preheat broiler, set peppers (skin side out and flattened with your fingers) in broiling pan 4 inches below flame, cook until skin blackens, and remove from heat. Seal in paper bag for 10 minutes, remove, rinse under running tap water, remove peel, and chop finely.
In a deep-sided pot, saut onion, garlic, and shallots in oil until soft. Add all crushed tomatoes, sun-dried tomatoes and liquid, peppers, and seasonings. Simmer, covered, 20 minutes. Stir occasionally. Serve hot over pasta.
Makes 4 to 6 servings.
Calories......115.....Fat......4 g.....Fiber......2.1 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
