Ingredients:
1/3 cup red pepper paste ( *)
10 3/4 ounces tomato puree
1/2 red onions, grated
1/3 cup water
1 teaspoon sugar substitute
1 teaspoon extra virgin olive oil
1/4 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon thyme
1/8 teaspoon garlic powder
Directions:
Bring all ingredients together in saucepan.
Bring to a boil.
Lower heat and simmer 15-20 minutes, stir frequently.
This can be doubled or tripled and frozen.
*Make red pepper paste as follows:.
3 large red peppers, cut in half, cored and deseeded.
Press halves flat (don’t worry if they split). Place on cookie sheet, skin side up and roast at 450F until skin is blackened.
Remove from oven and place in paper bag and close. Set aside while preparing rest of sauce.
Remove cooled peppers from bag and rub charred skin off with clean tea towel. Don’t be concerned is some is left on.
Cut into chunks.
Place in blender or food processor and pulse until broken down.
Add drizzles of extra virgin olive oil until smooth paste.
Add splash of balsamic vinegar and pinch of kosher salt.
Blend and add 1/3 cup to rest of ingredients.
Servings: 2
Time preparation: 30 min.
Time total: 45 min.