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Ingredients
8 cups chopped plum tomatoes
½ cup sun-dried tomatoes (dry, not marinated in oil), soaked in 1 cup water for 1 hour
¼ teaspoon red chili-pepper flakes
1 red bell pepper, seeded, deveined and quartered
1 onion, peeled and quartered
1 clove garlic, peeled
2 cups vegetable broth or water
½ teaspoon coarse salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
½ cup minced fresh basil leaves
Nutritional analysis per serving
6 grams carbs; 26 calories; 2 grams fiber; 91 milligrams sodium; 1 gram protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine plum tomatoes, sun-dried tomatoes and their liquid, red chili-pepper flakes, red bell pepper, onion, garlic and broth (or water) in a saucepan. Simmer for 40 minutes. Season to taste with salt and pepper. Pass the sauce through a food mill or ricer. Add the basil leaves. Serve over pasta or use as a base for vegetable soup or in lasagna (recipe below).
Private Notes
Comments
Why is this called "roasted"?
I made 1/2 recipe looking to use up home grown tomatoes, yield 3.5 cups. I’m happy with it, substituted dried basil (1 tsp) added about 1/2 tsp sugar, more salt, used blender & sieve. It is weird that it’s called roasted but you could roast the tomatoes first.
Why is this called "roasted"?
Same question.