Roasted Red Bell Peppers and Tomato Sauce

There is a cold chill filling the air; oh, how I long for the gentle breeze of serenity and the warmth of sunshine to fill my heart. For it is cold and my heart is yearning; though I know these days will pass to be a faded memory. For I am told there is a stream of ever flowing joy waiting to embrace just around the bend.

Ingredients:

For the Peppers:

2 carrots, diced

5 red bell peppers

1 jalapeño pepper

4 cloves garlic - chopped

1 large onion - sliced

2 tablespoons wine

½ tsp. red pepper flakes

½ tsp. black pepper

1 tsp. dried oregano

1 tsp. salt

2 tablespoons sugar

1 tablespoon vinegar

29 oz. can of crushed tomatoes

1 lb. of your favorite spaghetti

Grated Romano or Parmesan cheese for grating

Preheat Oven 375 degrees:

Wash and dry the peppers. Place on a baking pan and place in the oven until slightly charred. This will take about 25-30 minutes.

Remove from the oven and let the peppers cool. When the peppers are cooled, gently remove the stems and try to save the juice from inside the peppers for added flavor in the sauce. Cut the peppers for the sauce.

Heat a large frying pan with 2 tablespoons of olive oil. Add the sliced onion, garlic and carrots and sauté until the onion is soft and the garlic fragrant. Add the peppers, vinegar, seasonings and continue to sauté on low.

Add the crushed tomatoes and the wine and gently simmer on low while preparing the spaghetti.

Lift the spaghetti into the sauce and add an extra drizzle of olive oil, red pepper flakes and grated cheese.

Enjoy with Love,

Catherine

xo
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