Now that we're home, I decided to use the roasted red peppers to make a pasta sauce. But you need not stop at pasta with this one, my friends. This sauce is spicy and sassy. Saucy, if you will. It would do wonderful things on top of meat, chicken, fish, or yes, pasta. It could jazz up a platter of grilled vegetables. It could jazz up your life, in fact.
The diced fire roasted tomatoes I used already had spicy chilies in them, but if you have regular fire roasted tomatoes without chilies, you might want to add red pepper flakes or cayenne, or some other source of heat. This sauce is velvety smooth, and the heat helps to give it an edge that it craves. And you will crave it too, I promise.
Home made roasted red peppers are a beautiful thing, but of course you can use the jarred ones, too. Just drain and rinse them first.
Spicy Roasted Red Pepper Sauce
makes about 4 cups
1 tablespoon extra virgin olive oil
3 garlic cloves, chopped
3 roasted red bell peppers, chopped
one 14.5 ounce can of diced fire roasted tomatoes with chilies
a pinch of dried oregano
2 teaspoons good quality balsamic vinegar
1. Heat the oil in a large high-sided skillet over medium heat. When it's hot, add the garlic and cook, stirring, for about one minute, until fragrant and starting to turn golden.
2. Add the bell peppers and the diced tomatoes with their juices. Stir to combine, then season with oregano and salt. Bring to a bubble, then stir in the balsamic. Reduce to a bare simmer.
3. Let the sauce simmer for a few minutes so the flavors can marry and the sauce heats through, and thickens just slightly. Turn off the heat and let sit for a minute.
4. Transfer the sauce (carefully) to a food processor or blender and puree until smooth. Serve hot over pasta, meat, or veggies.