This is the recipe for the sauce that we really recommend making with the zucchini parmigiana recipe. It made plenty of sauce to freeze after we used what we needed for the other recipe. We bought roasted red peppers from the store, it was cheeper than buying the red peppers and doing it ourselves. (Even though we have two red peppers in the garden right now, I'm just saving them for some homemade pizza) The roasted red peppers from the store came in a jar. We used our heirloom tomatoes from the garden for ours. If you don't mind the skin of the tomatoes in your sauce, I wouldn't bother going through all the work to skin them. Our sauce turned out pretty chunky so I don't think the skin on the tomatoes would have distracted from the sauce. We also did not seed our tomatoes, thats the good stuff anyways. Again this recipe is by Lynne Vea.
(Makes about 2 quarts sauce)
3 pounds roma or heirloom tomatoes
3 medium red bell peppers
1/4 cup of olive oil
2 cups chopped Walla Walla Sweet onion
5-7 cloves garlic, chopped
1/2 cup good red wine
Pinch red pepper flakes
1/4 cup chopped fresh basil
Salt and pepper to taste
Peeling the tomatoes: (optional)
Bring a large pot of water to a boil. Cut a small cross in the base end of each tomato. When the water is boiling, add them to the pot and watch until you see the first sign of skin splitting (30 seconds or so). Transfer them to a bowl with ice water. The skins should just strip right off. A little skin left on won't hurt your sauce! Cut the tomatoes in half crosswise and squeeze out the seeds. Chop the tomatoes and set aside. (Or you may just chop the tomatoes and use "as is".)
Charring the peppers:
(again we just bought a jar of them from the store)
Place the peppers under a pre-heated broiler and char, turning occasionally , until blistered well all over. (An alternative method is a gas or charcoal grill or even directly over the flame of a gas stove top.) Place the peppers in a bowl and cover with plastic wrap. Allow them to steam for 20 minutes and scrape off the charred skin. Remove the seeds and chop the peppers finely.
For the sauce:
Heat the olive oil in a heavy saucepan over medium heat and sauté the onions and garlic until soft, about 12 minutes. Add the tomatoes, roasted peppers, wine and red pepper flakes and bring to a simmer. Reduce the heat to low, and cook, stirring occasionally until the sauce is thickened to the consistency you prefer. (I like a light tomato sauce, so I simmer for about 15 minutes.) Stir in the basil and season with salt and pepper.
Recipe developed by Lynne Vea
3 pounds roma or heirloom tomatoes
3 medium red bell peppers
1/4 cup of olive oil
2 cups chopped Walla Walla Sweet onion
5-7 cloves garlic, chopped
1/2 cup good red wine
Pinch red pepper flakes
1/4 cup chopped fresh basil
Salt and pepper to taste
Peeling the tomatoes: (optional)
Bring a large pot of water to a boil. Cut a small cross in the base end of each tomato. When the water is boiling, add them to the pot and watch until you see the first sign of skin splitting (30 seconds or so). Transfer them to a bowl with ice water. The skins should just strip right off. A little skin left on won't hurt your sauce! Cut the tomatoes in half crosswise and squeeze out the seeds. Chop the tomatoes and set aside. (Or you may just chop the tomatoes and use "as is".)
Charring the peppers:
(again we just bought a jar of them from the store)
Place the peppers under a pre-heated broiler and char, turning occasionally , until blistered well all over. (An alternative method is a gas or charcoal grill or even directly over the flame of a gas stove top.) Place the peppers in a bowl and cover with plastic wrap. Allow them to steam for 20 minutes and scrape off the charred skin. Remove the seeds and chop the peppers finely.
For the sauce:
Heat the olive oil in a heavy saucepan over medium heat and sauté the onions and garlic until soft, about 12 minutes. Add the tomatoes, roasted peppers, wine and red pepper flakes and bring to a simmer. Reduce the heat to low, and cook, stirring occasionally until the sauce is thickened to the consistency you prefer. (I like a light tomato sauce, so I simmer for about 15 minutes.) Stir in the basil and season with salt and pepper.
Recipe developed by Lynne Vea
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