|Title:||Tornado Tomato Sauce|
|Category:||Sauces & Gravies - Clean (Only natural/organic ingredients), Vegetarian|
1 medium red bell pepper
1 jalapeno pepper
Small amount of olive oil
3 c diced tomatoes- fresh or packaged in BPA-free cartons
4 unsulfured, unsalted dried tomatoes- soaked for 30 minutes in warm water to cover
1 onion- diced
2 cloves garlic- minced
Freshly ground black pepper to taste
2 T fresh basil- chopped
No-salt seasoning blend, adjusted to taste- or 1 T Dr. Fuhrman's MatoZest
|Directions:||Preheat the broiler. Lightly rub peppers with olive oil. Place peppers on a baking sheet and place on the highest rack in the oven. Brown peppers on all sides, turning as needed. Remove from the oven and place in a tightly sealed container. When peppers are cool, cut in half, remove and discard the skins and seeds, and chop the remaining flesh.
Place the diced tomatoes and dried tomatoes along with soaking water in a blender and puree.
In a medium saucepan, saute the onion and garlic in a few tablespoons of water until tender, about 3 minutes. Add the black pepper, basil, MatoZest or other no-salt seasoning blend, pureed tomatoes, and chopped roasted peppers. Bring to a boil, reduce heat, cover and simmer for at least 30 minutes. Adjust seasonings to taste, adding a little more MatoZest if desired.