CSA member Theresa devised this recipe after reading a few different versions online. She notes that it is “14-year-old picky eater son approved”!
Theresa’s Tomato, Pepper & Basil Sauce
- Drizzle of olive oil for the pan
- 1 cup onion diced
- 2-3 cloves garlic minced or sliced
- 1 hot pepper diced (seeds removed)
- 6 cups tomatoes chopped
- 4 cups sweet peppers chopped
- 1 to 1/2 cups liquid I used 1 cup red wine & 1/2 cup water
- 2 cups fresh basil leaves
- 1 Tbsp olive oil
Put the onions, garlic, and hot pepper in a pot with a little olive oil, just to get the flavours going, then put in everything else except basil and 1Tbsp olive oil.
Over medium heat, get the sauce bubbling, then simmer uncovered, stirring about every five minutes to make sure it doesn’t stick. I simmered it for about an hour to reduce it a fair bit. Depending on kitchen environment, this could be faster or slower.
When you like the consistency, stir in the basil leaves.
Using a food processor or immersion blender, blend the sauce to make a nice consistency, then stir in the olive oil. (If you like a chunky sauce, skip this step.)
Makes about six cups of sauce.