Picked-from-the-garden tomatoes cooked with other great flavors that create a fresh, complex and delicious sauce. This is a keeper-recipe!
Servings 6
Author Yvonne @ StoneGable
Ingredients
3cupstomato puree
2/3cupjarred roasted red pepperdrained and pureed
2TBSolive oil
1medium onionfinely chopped
2clovesgarlicpressed
1/4tspred pepper flakes
2-4TBStomato pasteoptional
1cuphalf and half
1cupgrated Parmesan cheese
fresh basilcut into chiffonades
extra Parmesan cheese
salt to taste
Instructions
Using the Harvest Pro Sauce Maker puree tomatoes until you get 3 cups of pulp and juice into a bowl. Puree the roasted red pepper into the same bowl.
In a large saucepan, heat olive oil over medium heat. Add onions and cook until translucent, but not browned. About 4 minutes. Add pepper flakes and garlic and cook for 1 minute.
Add the puree and bring to a simmer. Simmer for 15 minutes and add tomato paste if the sauce is runny (This will depend on the tomatoes you use).
Add the half and half and the Parmesan cheese. Simmer until the cheese melts.
Serve over pasta. Garnish with extra Parmesan cheese and basil.