Grilled Tomato and Red Pepper Sauce Recipe

Name: Grilled Tomato and Red Pepper Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6 portions
Ingredients: 60 ml (1/4 cup) fresh basil; 2 ml (1/2 tsp.) hot pepper flakes; 15 ml (1 tbsp.) sugar; 15 ml (1 tbsp.) Parmesan cheese; 30 ml (2 tbsp.) tomato paste; 1 can (796 ml) Compliments crushed tomatoes; 2 ml (1/2 tsp.) fennel seeds; 1 onion, finely; 30 ml (2 tbsp.) Compliments olive oil; To taste, salt and pepper; 15 ml (1 tbsp.) dried oregano; 4 garlic cloves; 10 Italian tomatoes, cut; 8 red bell peppers, cut

Ingredients

60 ml (1/4 cup) fresh basil
2 ml (1/2 tsp.) hot pepper flakes
15 ml (1 tbsp.) sugar
15 ml (1 tbsp.) Parmesan cheese
30 ml (2 tbsp.) tomato paste
1 can (796 ml) Compliments crushed tomatoes
2 ml (1/2 tsp.) fennel seeds
1 onion, finely
30 ml (2 tbsp.) Compliments olive oil
To taste, salt and pepper
15 ml (1 tbsp.) dried oregano
4 garlic cloves
10 Italian tomatoes, cut
8 red bell peppers, cut

	PREP TIME 45m	COOK TIME 30m	TOTAL TIME 1h15m
YIELD 6 portions

Instructions

Preheat broiler.
Cover a baking sheet with aluminum foil. Place halved peppers on foil, skin side up. Work in batches if necessary. Broil on upper rack for 15 minutes or until skin is blackened. Transfer to a sealable plastic bag. Let stand for 10 minutes. Peel peppers and cut into large chunks. Set aside.
Cover a rimmed baking sheet with aluminum foil. Place halved tomatoes on foil, cut side
up. Sprinkle with garlic and oregano. Salt and pepper to taste. Work in batches if necessary. Broil on upper rack for 15 minutes. Peel off skin (should remove easily) and cut tomatoes into large chunks. Set aside.
Heat oil to medium-high in a large pan. Add onion and fennel seeds. Fry for 2 minutes or until onion is translucent.
Add crushed tomatoes, tomato paste, Parmesan cheese, sugar and hot pepper flakes, then reserved peppers and tomatoes. Reduce heat to medium-low and let simmer uncovered for 45 minutes. Add basil at end of cooking.