Oh this gorgeous red. We’ve had this recipe in the back burner for a couple of weeks now. After a few days of being away from the kitchen – and an overflow of Roma tomatoes – I dived into the kitchen for an entire day. After I baked the Zebra Bundt Cake, I was wondering what to do with all those tomatoes, and then it hit me… Roasted Tomato Sauce! I have been playing with the idea of a mash-up between Tortilla Soup and Red Wine… in a sauce.
This recipe came together as I was cooking. With 25 tomatoes, I had to increase what I usually put into the sauce. You’ll think that adding only one red bell pepper to the sauce is too little… It was huge! If you only have medium-sized bell peppers, feel free to increase it to 2 or 3. If you don’t want to add the wine to the recipe, use beef stock instead. Beef stock has the depth of red wine and it’s more flavorful than chicken or vegetable stock. After you add the beef stock, taste and adjust your seasonings.
This sauce is great for pasta, as a Pizza or Bruschetta base. It can stay refrigerated for up to 8 days. If you freeze it should keep longer, just make sure to thaw it in the fridge rather than on the counter!