|Title:||Creamy Roasted Red Pepper Sauce *****|
|Category:||Sauces & Gravies - Clean (Only natural/organic ingredients), Vegetarian|
2 red bell peppers
1 T oli oil
1 small onion - chopped
2 cloves garlic - minced
1 can (15 oz.) diced tomatoes
1/2 t dried oregano
Dash of red pepper flakes
1/2 c packed fresh basil - coarsely chopped
Sea salt and freshly ground black pepper - to taste
1/4 c plain Greek yogurt
|Directions:||Roast red peppers over gas flake, under the broiler, or on the grill. Roast for about 10 minutes, or until peppers are completely black. Place peppers in a paper bag to allow to sweat. Peel the charred skins from the peppers and remove the seeds. Chop the peppers and set aside.
In a large saucepan, heat the olive oil over medium heat. Add onion and saute until softened, about 3 minutes. Stir in garlic and cook for 2 minutes. Add the red peppers and diced tomatoes. Add oregano, red pepper flakes, fresh basil, and season with salt and pepper. Simmer on stove for 10 minutes. Stir in the Greek yogurt. Puree the sauce in the pan, using an immersion blender. You can also transfer the sauce to a blender or food processor, but be careful. Make sure the sauce is not super hot so you don't get burnt. Puree until smooth, with some texture remaining.
Serve hot over pasta or baked spaghetti squash.