Roasted Red Pepper Sauce

READY IN: 4hrs 40mins
Recipe by NurseJaney

This crock pot recipe came from an early edition of Quick Cooking, and I have been making LARGE quantities since. Now is the time of an "embarrassment of riches" of plum tomatoes, so a winter meal of chicken cacciatore brings all those summer flavors back.

Top Review by Sharon Anne

Love it, love it, LOVE IT! However, I didn't do the recipe in the crock pot; I NEEDED some sooner. I roasted a red pepper and scaled and peeled the tomatoes. I just wanted a sauce, so I didn't add (artichokes, mushrooms and olives). Now, the (FRESH) sauce is divine; simmered a bit on the stove. I used that right off and simmered more for hours. Tasted just like a marinara sauce, that the Olive Garden spooned over grilled chicken - years and years ago! I've been trying to duplicate that for decades. So THANK YOU! Anyway, both the fresh and long simmered sauces do freeze beautifully in zip-bags. I pull them out, when I am in a frenzy for what to serve in a hurry with ground beef or what-ever. Again THANK YOU!

Ingredients Nutrition

Directions

  1. Coarsely chop plum tomatoes.
  2. Chop sweet onion.
  3. Drain and chop roasted red peppers.
  4. Drain and chop marinated artichoke hearts.
  5. Quarter or slice fresh mushrooms.
  6. Drain ripe olives.
  7. In a 5 quart slow cooker, combine all ingredients except pasta.
  8. Use fresh herbs when available.
  9. Cover and cook on HIGH for 4-5 hours, until all flavors are blended.
  10. When cooled some, use a wand mixer to blend into sauce consistency.
  11. Serve over pasta, or browned chicken.
  12. Yields approximately 15 cups.
  13. Freeze in 6 cup containers for future use.

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