This Roasted Red Bell Pepper Basil Sauce is a heartwarming and flavorful delight. The hint of tomato helps balance the overall flavor, and the basil brings an ultimate essence that seamlessly blends the peppers with the tomato.
Roasted Red Bell Pepper Basil Sauce over Brown Rice Spaghetti - CaliZona
About 3 Cups
Ingredients
- 4 Large Red Bell Peppers – roasted
- 2 Large Tomatoes
- 1/2 Large White Onion – diced
- 2 – 3 Cloves Garlic
- 1/4 Cup + 2 Tablespoons Extra Virgin Olive Oil
- 1/3 Cup Dry White Rose or Red Wine (depends on how rich you like your sauce)
- 1 Cup Fresh Basil
- 2 Tablespoons Fresh Squeezed Lemon Juice
- 1/4 Teaspoon Cayenne Pepper optional
- 1 Teaspoon Paprika
- 1 Tablespoon Sea Salt or to taste
- 1 Package Brown Rice Spaghetti
Instructions
Peppers
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Roast the peppers on the stovetop on medium-high heat. A gas stove works the best but it will work fine on an electric stove.
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Char the peppers on all sides turning with a pair of tongs.
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When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
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Take a paper towel and rub off the char. It’s ok to leave a little of the char.
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Slice in half and remove the seeds and stems.
Sauce
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Cut the tomatoes in half and grate them on a cheese grater with the flesh side down.
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Grate the flesh and discard the skins. Set aside.
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On medium-low heat, add the onion and two tablespoons of olive oil to a sauté pan.
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Sauté until the onions are soft (about 5 minutes) then add the garlic.
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When the garlic just begins to turn golden (about 4 more minutes) then add the wine and cook until reduced and syrupy. (about 2 minutes)
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Put the peppers, tomato, basil and onion mix in a food processor or blender and puree.
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Pour back into the pan and add the lemon juice, salt, cayenne, and paprika.
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Cook between low and medium-low for 10 – 15 minutes to combine the flavors and you are done!
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Cook the pasta according to the package.
