Friday, October 1, 2010

Roasted Red Sauce

Tony and I picked a bunch of grape tomatoes from our friend Joel's garden. (Thank you Joel!) I made a pretty tasty and easy sauce out them that I used with a White Chicken Lasagna. You don't have to use grape tomatoes, any type will do.

Grape Tomatoes - 1 pint
1 Onion - small to medium
3 Carrots - cut in half lengthways
1 Bell Pepper - I used yellow
1 T Butter
5 cloves Garlic - peeled and chopped
1 can Tomato Sauce - 8oz
1 cup Stock - I used poaching liquid
Crushed Red Peppers (CRP)
Fresh Basil

Roast the first four ingredients.

Then, heat the butter and a T EVOO in a large skillet or a sauce pan.

Cook the garlic, stirring, for a minute.

Roughly chop all the roasted veggies, except the tomatoes.

Add all the veggies, including the tomatoes and any juices that are in the pan to the garlic.

Stir in the tomato sauce and stock.

Season to taste with CRP and s/p.

Let this cook over medium to med-lo heat for about 20 minutes, sirring occasionally.

Finally, add the Basil.

Enjoy over your favorite pasta, potato, or polenta.

This sauce is gluten free, so eat it up Mo!

Red and White Sauces

First layer of Lasagna

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