Ingredients:
4 roasted red peppers, coarsely chopped ( see directions for roasting below)
1 teaspoon olive oil
1 carrots, scraped and chopped
1 stalk celery, chopped
1 small red onions
2 teaspoons chopped garlic
1 teaspoon ground fennel ( can use mortal and pestle-I keep a separate cheap electric coffee grinder just for spices)
2 teaspoons dried basil
1 can fat-free chicken broth or 1 can vegetable broth
salt and pepper
Directions:
saute carrot, celery, onion, garlic& fennel in oil 5 minutes.
Add broth, cover& heat on medium until veggies are soft.
Uncover, reduce heat& simmer 20 minutes.
Put peppers and sauted veggies in food processor, using steel blade.
Process til smooth.
Adjust seasoning and serve over pasta.
TO ROAST THE PEPPERS: Cut peppers in half, remove seeds and place them cut-side-down on a baking sheet that has been covered with foil and sprayed well w.
PAM BROIL 3 inches from heat for about 12 minutes.
The skin on the peppers will turn black.
Remove from oven and seal in a ziplock bag for 15 minutes, or until cool enough to handle.
Peel off skin–it will come off easily.
**ido large quantities of these when they are in season and cheap.
they freeze quite well and doing them in advance cuts short the prep time for the next batch of sauce.
I sometimes freeze the completed sauce, too–good results as well.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.