Slow-simmered red sauce with tomatoes, fire-roasted red peppers
and seasonings is typically served with meatballs.
It can be made ahead and served as a condiment over any grilled or roasted 'beast'.
It also makes a delicious soup base for meat and vegetables.
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| Photo credit: sheknows.com |
CHIPOTLE RED SAUCE
2 (28oz.) cans organic whole, peeled tomatoes or 1 quart (home canned) stewed tomatoes
1 (10-14oz.) jar/can roasted red peppers or fire-roasted peppers
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon ground chipotle pepper powder
1 teaspoon oregano
1 cup organic beef broth or red wine
Freshly ground pepper
Crock Pot Directions:
* Crush tomatoes & peppers with your hands directly into the crock pot.
* Add remaining ingredients and stir to combine well.
* Set crockpot to cook on HIGH; 4 hours or LOW; 6-8 hours.
**For smoother consistency, submerge an immersible hand blender into the pot and gently stir until desired consistency is achieved.
Stovetop Directions:
* Crush tomatoes and peppers with your hands directly into a heavy stockpot or deep cast iron skillet.
* Add remaining ingredients and stir to combine well.
* Over medium heat, bring sauce to a boil. Reduce heat and simmer until sauce is reduced and thickened; approximately 1-2 hours.
**For smoother consistency, submerge an immersible hand blender into the pot and gently stir until desired consistency is achieved.
*Store leftovers in glass containers and refrigerate.
Recipe: w.lynne
Taste and see what's good, then pass it on!