SAUCE

RED BELL PEPPER TOMATO SAUCE

Prep: 10 minutes Cook: 55 minutes.

• 2 pounds ripe beefsteak or plum tomatoes

• 1 tablespoon extra-virgin olive oil

• 1 large onion, chopped

• 2 tablespoons chopped garlic

• 2 large red bell peppers, chopped

• Salt and freshly ground pepper

Fill a large saucepan with water; heat to a boil. Add the tomatoes; cook 1 minute. Drain; rinse with cold water. Remove the outer skin from the tomatoes quickly, using tongs. Core the tomatoes, cut into eighths if beefsteak tomatoes or cut into halves if plum tomatoes. Squeeze out the seeds. Chop coarsely.

Heat the oil in a large saucepan over medium heat. Add the onion; cook, stirring, until soft, 5 minutes. Add the garlic; cook, stirring, 1 minute. Add the red peppers; cook, stirring, 2 minutes. Add the tomatoes; turn heat to medium-low. Cook, stirring occasionally, until the peppers are tender and the tomatoes are cooked, 35 to 40 minutes. Cool slightly. Puree the sauce in a blender or food processor. Season with salt and pepper to taste. Makes 3 ½ cups.

Per 1/4 cup serving: 56 calories (31 percent from fat), 3 g fat (0 saturated), 0 cholesterol, 9 g carbohydrates, 2 g protein, 44 mg sodium, 2 g fiber.

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