New Mexican Fire Roasted Tomato and Pepperoncini Pasta Sauce

"I'm not partial to the hot peppers but these little Pepperoncini peppers are very tasty and you can get them mild, though they still have a little bite to them. I just love them in this recipe. I chop the pepperoncinis and canned tomatoes with my kitchen scissors. The fire roasted tomatoes really taste good in this recipe also and I recommend that you don't use the plain canned tomatoes."
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:




  • Melt the coconut oil in a large non stick saute pan.
  • Saute the onions until they get opaque then add the mushrooms and saute those until they just get soft. About 10 minutes.
  • Add in the garlic and saute for a couple of minutes being careful not to burn.
  • Add the rest of the ingredients and simmer for 15-20 minutes to reduce the liquid.
  • Serve over your favourite rice or pasta with some grated Romano or Parmesan cheese.
  • Bon Appetit!

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  1. I doubled the garlic, used porcini mushrooms, fires roasted tomatoes and a white sangria wine. Served over rotini pasta with shredded Parmesan on top. Turned out great!


<img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
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