Red Pepper Mushroom Tomato Sauce
1 red bell pepper, sliced into manageable strips
1 standard sized package of white mushrooms (16 oz, i think), rinsed and thinly sliced.
ground white pepper
extra virgin olive oil
your preferred brand of tomato basil sauce.
your favorite wine, optional
-roasted red pepper and mushrooms in a tomato basil sauce. will make about 2 servings.
-1 red bell pepper, sliced into manageable strips
-1 standard sized package of white mushrooms (16 oz, i think), rinsed and thinly sliced.
-ground white pepper
-extra virgin olive oil
-your preferred brand of tomato basil sauce.
-your favorite wine, optional.
-'roast' the bell pepper in olive oil and garlic salt on stove. remove from pan, but keep olive oil, once they are charred / softened. don't be shy with the wooden spoon: beat them flat into submission!
-do the same thing with a standard-sized package of mushrooms. add some olive oil on top of them, then sprinkle generously with garlic salt and white pepper. ideally, i'd have used a couple different types of mushrooms (namely portobellos), and i guess you could caramelize some onions as well.
-once done with the mushrooms, re-add the peppers, but be sure to have sliced the peppers into bite-sized pieces beforehand.
-add pasta sauce (i used Bertolli Tomato Basil), and a generous "splash" of wine.
-cook til hot.
-serve over pasta.
-i haven't roasted peppers lately. and i love cooked mushrooms. that's about it.
-this sauce is also even more delicious once it has sat in the fridge overnight.