- 1 Onion chopped
- 4 Cloves Garlic sliced
- pinch Red Pepper Chili Flakes
- 4 Roasted Red Peppers chopped and pat dry
- 2 28oz Cans of Fire Roasted Tomatoes
- 1/4 C Fresh Parsley chopped stems removed
- 3 T Fresh Basil chopped
- 1 T Fresh Oregano chopped
- 1/2 tsp sea salt optional
Heat oil in a large soup pot. Add onions and sea salt. Saute until translucent.
Add garlic and chili pepper flakes. Cook for one minute. Add roasted red peppers and tomatoes. Raise heat to high to bring the sauce to a boil. Once boiling, reduce heat to medium and let the sauce simmer for 30 minutes, partially covered.
Place sauce with herbs in food proccesor. Blend until desired consistency is reached. Place back in the pot to reheat. Enjoy!
-This sauce lasts for one week in the fridge
-Yes you can freeze it for up to six months
To make this sauce creamy you can use a Vitamix instead of a food processor.
Serving: 11/2 cup | Calories: 10kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 320mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 10mg | Calcium: 14mg | Iron: 1mg