Fast, Cheap, Vegan Red Sauce

I bought this really great loaf of bread of a few days ago when I was in Holland at Pereddies. The rosemary salt loaf has been a guilty pleasure of mine for many years. The inside is just barely cooked through so it’s still a little gooey,  and the outside is crunchy and salty, like a pretzel almost. It’s a perfect food. However, one can’t, no wait, shouldn’t eat just a loaf of bread for dinner, right? It is probably frowned upon. As I am a total slacker in the grocery shopping category right now, I had limited foods in the fridge; however, out of necessity/laziness, a red sauce was born…a little of this…a little of that and you have a pretty tasty red sauce for pasta or just bread dipping…I won’t judge you.

Ingredients:

  • 5 red bell peppers, cut into slices
  • 2 cans, 14.5 oz roasted tomatoes or regular tomatoes
  • 1 jar crack tomatoes from freezer (optional)
  • 1 can, 15 oz tomato sauce (no sugar added please)
  • 2 T balsamic vinegar
  • 2 T garlic, minced
  • 1 T Italian seasoning, or fresh herbs
  • 2 tsp red pepper flakes
  • 4 medium sized shallots, diced

In a pan with a significant edge (think saute, sauce, or dutch oven), saute the sliced red bell peppers and the shallots until roasted over medium high, nearly caramelized. Add all other ingredients and bring to low boil. Cover, turn heat down to simmer and forget about this dish for about 20 minutes. Remove from heat and place 1/2 to 3/4 of sauce mix into blender and process until smooth. Return blended sauce to pan, stir to combine. Serve over pasta, spaghetti squash, gnocchi, etc. Freeze remaining for up to 6 months.

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