Speedy Red Sauce

Vegetarian Times Issue: February 1, 2009 p.54

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This all-purpose pasta sauce can be used on spaghetti as well as in our Ultimate Vegan Lasagna. Puréed roasted red peppers help thicken it quickly.

Directions

1. Purée roasted red peppers in food processor or blender until smooth. Set aside.

2. Heat oil in saucepan over medium heat. Add onions, and sauté 5 minutes, or until golden. Add basil and garlic, and sauté 1 minute more. Stir in tomatoes and roasted red pepper purée. Season with salt and pepper, if desired. Simmer 10 minutes, or until slightly thickened.

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ingredient list

Makes 5 1/2 cups

1 Tbs. olive oil
1 12-oz. jar roasted red peppers, rinsed and drained
2 small onions, diced (2 cups)
2 Tbs. dried basil or 3 Tbs. finely chopped fresh basil
3 cloves garlic, minced (1 Tbs.)
1 28-oz. can fire-roasted crushed tomatoes

Nutritional Information

Per 1/2-cup serving:

Calories	53
Protein	2g
Total Fat	1g
Saturated Fat	1g
Carbs	10g
Cholesterol	0mg
Sodium	352mg
Fiber	2g
Sugar	6g

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