Ingredients Jump to Instructions ↓

  1. 1 onion - chopped

  2. 2-4 cloves of fresh garlic - minced

  3. 2 Roasted Red Bell Peppers (or 2 Red Bell Peppers) - chopped

  4. 1 large can of San Marzano Tomatoes s/p extra virgin olive oil chicken stock or water Fresh Basil - a good handful chopped Fresh Parsley (yes, flat leaf Italian LOL) - a good handful chopped

Instructions Jump to Ingredients ↑

  1. In a large pan over medium-high heat, add a few good turns of the oil. Add your onions & saute until translucent. Add in your garlic & stir through for about a minute (don’t want to burn the garlic). Reduce heat to low & add in your tomatoes & peppers. Season with salt & pepper. Allow to cook down until peppers and tomatoes are soft. Don’t rush it. Sauces are much better the longer they simmer & the ingriedients have time to get to know each other! As the liquid cooks out, add in your stock/water as needed. Check periodically for seasoning as add as necessary. At the very end add in your chopped basil & parsley & stir through.


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