Red Pepper Spagatti Sauce

Kellen is now vegetarian and because I've never really liked meat I'm fine with it. Our family gets to eat more of what I like and Kellen seems more adventurous. He made tofu lettuce wraps the other night and they were delicious!

Leah says that she only eats "chicken" which usually means steak and since we only eat steak once in a blue moon, she is basically a vegetarian as well and okay with it. She is going to have to learn to like fish... or we need to stop telling her it's fish before she attempts to eat it!  I think her problem with fish is that she see's her dad catch fish and has caught a few herself and so she is too sympathetic.

Back to the recipe! We can't get over this one. I made it up one week and we've made it every week since. Due to the garden producing so much summer squash...it's always served on the side all fried up..yumm. I still need to figure out how to cook summer squash another way...any ideas? I blend the onions and garlic in this sauce because I enjoy the smoothness and Leah will eat it easier but it is not necessary.

Red Pepper Sauce

Ingredients:

3 Cloves Garlic
Whole Onion
Whole Red Pepper (roasted)
16 oz Tomato Sauce
14 oz Crushed Tomato
Cayenne Pepper
(To taste)
2 cubes or teaspoons of Beef Bouillon
1 teaspoon Basil
1 1/2 teaspoons sugar
Fresh Basil



1.  Dice onion and garlic roughly and saute both until translucent. Meanwhile, roast red pepper under broiler with olive oil until soft. Place onion, garlic and pepper in blender.

2.  Add 1/2 can of tomato sauce to the blender and blend until smooth. Pour blended mixture into pan. Add all of the remaining ingredients to pan (besides fresh basil) and let simmer for 30 min.

3. Add fresh basil and remove from heat.

08/02/09