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Tomato-Pepper Sauce

Per serving: 92 calories, 3 g fat, 0 mg cholesterol, 14 g carbs, 703 mg sodium, 3 g protein, 4 g fiber

  • servings: 6
Photography: Richard Gerhard Jung


  • 4 red bell peppers
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, roughly chopped
  • 4 cloves garlic, minced
  • 1/4 teaspoon crushed red-pepper flakes
  • One 28-ounce can crushed tomatoes
  • One 6-ounce can tomato sauce
  • One 14 1/2-ounce can low-sodium chicken stock
  • 3 sprigs oregano
  • Coarse salt, to taste
  • Pinch of freshly ground black pepper


  1. Step 1

    Place peppers directly over a gas-stove burner on high heat. As each section turns puffy and black, turn with tongs to prevent overcooking. (Or place peppers on a baking pan; broil in oven, turning as each side becomes charred.) Transfer to a large bowl; cover with plastic wrap. Let sweat until cool enough to handle, about 15 minutes. Transfer to work surface. Peel off blackened skin; discard. Halve; discard seeds. Roughly chop flesh; set aside.

  2. Step 2

    Heat oil in a large saucepan over medium- low heat. Add onion, garlic, and pepper flakes. Cook until onion is tender, about 8 minutes. Add tomatoes, tomato sauce, stock, oregano, and peppers. Bring to a gentle simmer; cook until slightly thickened, 15 to 20 minutes. Season with salt and pepper; serve. The sauce can be made ahead and refrigerated for up 2 days, or frozen up to 1 month.

Martha Stewart Living, November 2001