Tomato-Pepper Sauce

1 quart

Serve this peppery tomato sauce with our Spinach Roulade.


  • 4 red bell peppers

  • 1 tablespoon extra-virgin olive oil

  • 1 onion, roughly chopped

  • 4 cloves garlic, minced

  • ¼ 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. 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. 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.

Related Articles