Serve this peppery tomato sauce with our Spinach Roulade.
- Servings: 6
- Yield: Makes about 1 quart
Photography: Richard Gerhard Jung
Source: Martha Stewart Living, November 2001
- 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
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.
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 to 2 days, or frozen up to 1 month.