Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: Makes approximately 3 quarts

Ingredients
Ingredients
2 red bell peppers, roasted, peeled and pureed

12 cups purred canned Pompadour tomatoes

3/4 cup diced onion

1 tablespoon chopped garlic

1 teaspoon dried basil

3/4 teaspoon dried oregano

1/2 teaspoon crushed red pepper

1 1/2 tablespoons tomato paste

2 tablespoons olive oil

Salt and freshly ground black pepper to taste

Ingredients


RATE THIS RECIPE

Based on 4 ratings

Preparation Method

  1. In a large stock pot, saute onions and garlic in olive oil over low heat 3-4 minutes until softened.
  2. Add tomatoes, basil, oregano, crushed red pepper and tomato paste.
  3. Stir together and simmer over low heat, stirring occasionally, for about 30-40 minutes until slightly thickened.
  4. Add pureed red bell peppers and cook for 5 additional minutes.

; ; ;