Recipe Details
Pasta Sauce
by Bill Hamilton & Cheryl Hamilton
1 - 1 1/2 lbs Ripe Tomotoes
1/4 med White Onion
1/4 med Roasted Red Pepper
2 Garlic Cloves
3 tbsp Olive Oil
1/4 cup Fresh Basil
1/2 tsp Salt
1/2 tsp Ground Black Pepper
Peel tomatoes and remove the seeds while straining to catch the juice into a bowl. Save the juice.
In a food processor, combine all the ingredients and juice. Pulse quickly to blend. Pulse longer for smoother sauce.
Transfer to a pot and bring to a boil. Low heat to simmer and allow the sauce to reduce to desire consitancy.
Use immediately or can and process for later.