Roasted Red Pepper Tomato Sauce
540 ml can Whole Tomatoes
540 ml can Accents Tomatoes (Italian)
2 Red Bell Peppers
1 Red Onion, diced
½ Yellow Onion, diced
4 cloves Garlic, roughly chopped
½ Tsp. Sugar
Sea Salt / Black Pepper
Chopped Fresh Parsley
Chopped Fresh Basil
3/4 C + EVOO
Preheat oven to 400 F and line a baking sheet with tinfoil. Pour EVOO and spread around evenly. Place the peppers on the oiled sheet and dredge them with a little more EVOO to coat them entirely. Sprinkle with sea salt and bake for 40 minutes turning once halfway through.
(REMOVE AND SET ASIDE TO COOL)
In a large saucepan, heat about 3/4 C EVOO on medium heat. Add in the red / yellow onion and pinch of salt and fry for about 4 minutes stirring often. Add in the chopped garlic and cook for another 3 minutes.
Peel off any overly charred bits from the peppers. Remove the core and seeds from the roasted peppers and discard them. Roughly chop the peppers and add to the sauce pan. Continue cooking a couple more minutes. Add in both cans of tomatoes, sugar, parsley & basil (approximately 2 Tbsp. parsley and 1 Tbsp. basil.)
Bring to a boil and reduce heat to low, cover with lid tilted. Simmer for 35 minutes stirring occasionally.
Remove from heat and use an Immersion Blender to puree the sauce until thoroughly blended. (Whether you like it chunky or smooth is up to you)
Season with sea salt and pepper to taste. Cover and leave on low until ready for service.