Red sauce is so easy to make! I always start with onions and carrots and add tomatoes and spices! Today we are getting spicier by adding a zing with roasted red peppers and red pepper flakes. This is a double batch, because that is sauce for you. You always need more.
Zing Sauce: Homemade Roasted Red Pepper pasta sauce
Puree enough so your sauce doesn’t look like your garbage disposal backed up. :p This sauce is great over spaghetti squash, with zingy romano cheese, or with your favorite red sauce companions. This is a double batch, because that is sauce for you. You always need more.
Ingredients
* 2 red onions
* 4 large carrots, peeled, sliced into 1/4 inch piece
* 4 cans diced tomatos
* 2 cans tomato paste
* 8 cloves garlic
* 1/4 cup roasted red peppers (from jar)
* 6 oz. chicken OR vegetable stock
* 1 Tablespoon red pepper flakes
* 2 teaspoons oregano
* 2 teaspoons basil
* 1/2 teaspoon salt
* 2/3 cup water
* 2 Tablespoons Olive Oil
Directions
- Heat oil in a deep frying pan and saute 2 (peeled and chopped) red onions and 4 (peeled and chopped carrots) over medium heat until golden (about 7 minutes). 2. Add remaining ingredients: 4 cans diced tomatoes, 2 cans tomato paste, 8 cloves (minced or pressed) garlic, 1/4 cup roasted red pepper, 6 oz. chicken stock, 2 teaspoons oregano, 2 teaspoons basil, 1 Tablespoon Red Pepper Flakes, 1/2 teaspoon salt, 2/3 cup water, 2 Tablespoons olive oil. 3. Simmer for 25 minutes. Simmer longer for thicker sauce or marinana sauce. 4. Let cool and puree sauce with stick immersion blender (i pour it in the tall measuring cups to accomplish this) and blend blend BLEND until smooth. 6. Add additional water or stock if you need a thinner consistency 5. Let cool and freeze in plastic zip bag for up to 3 months. Cook no longer than 25 minutes if freezing batch, as it will be thick.
House of Klaus 
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