Pomodoro Sauce
Pomodoro Sauce
This classic red sauce, with its robust roasted red pepper flavor, is the perfect pairing for the pappardelle.
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Yield: 3 QUARTS
Cook Time: 60 Minutes
Ingredients
INGREDIENTS
2 red bell peppers2 tablespoons olive oil, plus more for coating peppers
6 pounds, 6 ounces tomato fillets
¾ cup finely diced onion
1 tablespoon fresh chopped garlic, heaping
1 teaspoon dried basil
¾ teaspoon dried oregano
½ teaspoon crushed red pepper
1½ tablespoons tomato paste
Salt and pepper
Preparation Method
- Preheat oven to 450°F Convection Roast Mode with a rack set at position “4.” Rub red peppers with olive oil and place on a baking sheet. Roast in oven for approximately 15 minutes turning every 5 minutes until slightly charred on all sides.
- Once roasted, peel and core peppers. Puree in food processor and set aside.
- Puree tomatoes in food processor.
- In a large pot, heat 2 tablespoons of olive oil over low heat. Add onions and garlic and sauté until softened, about 3–4 minutes.
- Add pureed tomatoes, basil, oregano, crushed red pepper, and tomato paste; stir to combine. Simmer over low heat, stirring occasionally, until slightly thickened, about 30–40 minutes.
- Add pureed red bell peppers. Simmer 5 minutes more. Season with salt and pepper to taste.