Tomato-Less Spaghetti Sauce

I'm allergic to tomatoes and I'm always craving spaghetti so I found this recipe and it is really good. My husband likes it better than regular spaghetti sauce. I'm anxious to try it in lasagna. I also add a can of black olives and a can of mushrooms for texture.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 5  red peppers, seeded and chopped
• 1  large sweet onion, chopped
• 10  garlic cloves, peeled but left whole
• 2  tablespoons olive oil
• 1⁄4 cup water
• 1 (14 ounce) can chicken broth
• 1  teaspoon lemon juice
• 1  teaspoon dried oregano
• 1  teaspoon dried basil
• 1  teaspoon cumin
• 1  teaspoon thyme
•  salt
•  pepper

Directions

1. Preheat oven to 350.
2. Place peppers, onion and garlic cloves into a 9" x 13" pan.
3. Drizzle with olive oil and toss well.
4. Put in oven and roast for about 45 minutes.
5. Pour vegetables, all the black bits and the juices into a saucepan.
6. Add water and seasonings and puree in a food processor.
7. Stir in chicken broth and heat as for regular sauce.