Roasted Red Bell Pepper & Tomato Sauce with Sausage
- 2 red bell peppers
- 1 head of garlic
- olive oil
- 8 0z bulk Italian sausage
- 2 large onions, chopped
- 3 large cloves garlic, minced
- 4 tablespoons tomato paste
- 1 cup red wine
- 1 28-oz can of crushed tomatoes
- 1 smaller can, 15 oz, diced tomatoes
- dried oregano
- dried basil
- Pre-heat oven to 400 F.
- First, prep the red bell peppers and garlic for roasting:
- Slice across the top of the garlic, cutting off a flat spot on the top to expose the cloves. Place in a ramekin and drizzle with olive oil.
- Place the red bell peppers in a baking dish and drizzle a little olive oil over then. Turn a few times to coat. Place the garlic and bell peppers in the oven to roast. Turn the bell peppers every 20 minutes, removing them when all 4 sides are evenly charred. The garlic comes out when the top is browned, about 40 minutes.
- Place the bell peppers in a brown paper bag, tightly fold down the top, and place the in a bowl to let them steam. one cooled, the skins should peel off easily. Scrape away the seeds and discard them, then chop the flesh of the peppers. Set aside.
- When the garlic is cool enough to handle, separate the cloves and squeeze the roasted garlic into a bowl, and set aside.
- Brown the bulk sausage in olive oil, chopping well with the blade of the spatula.
- Once nicely browned, add the chopped onion and cook until the onion is soft and translucent. add the garlic and saute another 5 minutes.
- Dissolve the tomato paste in the red wine, then pour the mixture in the skillet. Stir well.
- Add the crushed tomatoes and diced tomatoes, bring to a boil, then reduce heat to low, cover, and let simmer for 2 hours, stirring occasionally to ensure that it doesn't bur on the bottom.
- Add the chopped roasted bell pepper and garlic, stir through, cover and let simmer another 2 hours.
- Add some salt, dried oregano, dried basil, taste to adjust seasoning. If the sauce seems too thick, you can add a little water if needed. Cover and let simmer for another hour.
- Taste once again and make the final adjustment for seasoning, and you're ready to serve with pasta, on zucchini noodles, shiratake noodles, or even by itself.