Roasted Tomato Sauce

  1. Combine plum tomatoes, sun-dried tomatoes and their liquid, red chili-pepper flakes, red bell pepper, onion, garlic and broth (or water) in a saucepan.
  2. Simmer for 40 minutes.
  3. Season to taste with salt and pepper.
  4. Pass the sauce through a food mill or ricer.
  5. Add the basil leaves.
  6. Serve over pasta or use as a base for vegetable soup or in lasagna (recipe below).

tomatoes, tomatoes, red chilipepper, red bell pepper, onion, clove garlic, vegetable broth, coarse salt, freshly ground pepper, fresh basil

Taken from cooking.nytimes.com/recipes/7849 (may not work)

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