- 1 Head of Garlic, roasted
- 3 Cans of Crushed (or Stewed) Tomatoes
- 3/4 cup Chicken Broth
- 2 Red Peppers, sliced long
- 1 Can of Tomato Paste
- 2 tsp of Kosher Salt for tomato sauce
- 1/4 tsp of Kosher Salt for Red Peppers
- 2 tsp of Ground Pepper
- 3 tsp Olive Oil
- Preheat your oven to 425°
- Place red pepper slices on a half sheet pan, and toss with 2 tsp of olive oil and 1/4 tsp of salt. Roast for 20min., turning once halfway through. Now, since most of us don’t live like the Real Housewives of Beverly Hills, I’m assuming the majority of us only have one oven. So, while your peppers are roasting, grab your head of garlic and slice off the top (the pointy part). Drizzle olive oil on the exposed part of the garlic cloves. Wrap in tin foil, and place it in with the peppers. Usually I roast garlic at 400° for 25-30min. However, since the oven is set to 425° check on it around 20-25 (you want the garlic to be tender). Once both garlic and peppers are done – set them aside.
- In a large skillet on medium heat, add your crushed tomatoes and chicken broth. Stirring gently and frequently.
- Add 1/2 can of tomato paste (add more to thicken if needed).
- Add your roasted red peppers and 4-5 cloves of your roasted garlic. I love garlic, and add almost double the cloves, aggressive, I know. But 4-5 is a perfect amount that’s not overpowering.
- Stir on medium, and add salt and pepper.
- Turn your heat down to a simmer, and let these flavors marry. Let simmer for 20min (or longer), and serve on your favorite pasta.