Roasted Red Pepper Pasta Sauce
2 Red Bell Peppers
1 1/2 cups tomato sauce (I use Hunt’s Garlic & Herb)
Preheat oven to 425˚.
Meanwhile, cut the bell peppers into large pieces.
Place bell pepper slices on a baking sheet covered with tinfoil and baking spray.
Roast for about 25 minutes, or until bottoms of peppers have a few dark “burnt-y” spots (but not too many!).
Let peppers cool off slightly and dice into smaller pieces.
Place in a blender or food processor and sprinkle with salt.
Add tomato sauce to the blender/food processor and blend until smooth.
Test the mixture and add more tomato sauce if the pepper taste is too strong.
If your tomato sauce was cold, make sure to heat the mixture in a pan before serving.