Crock-Pot Roasted Pepper and Tomato Sauce

Crock-Pot Roasted Pepper and Tomato Sauce

This recipe makes for about 3 cups of sauce. Be free to double (or triple) the batch and make as much sauce as your crock-pot can hold. It freezes very well and keeps in the refrigerator up to a week.

Ingredients

Makes about 3 cups

1 jar 12 oz / 340 gr roasted red peppers in olive oil (I used Delallo), drained

1 can 28 oz / 400 gr good tasting crushed/diced tomato (I used San Marzano)

3 shallots (or small onion), peeled and roughly chopped

2 cloves of garlic, chopped

1 teaspoon dried oregano

½ teaspoon ground black pepper

1 teaspoon fine grain sea salt (plus more to taste)

1 tablespoon olive oil

4 to 5 tablespoons ricotta cheese (I used Organic Valley)

Directions

Combine all ingredients (but the ricotta) in the Crock-Pot and cook on low for 4 to 6 hours.

Let cool for 10 minutes. Add ricotta cheese and using an immersion blender (or in a stand blender) puree’ until smooth and creamy. Taste and adjust with seasoning, and add more ricotta, if you like.

You don’t own a Crock-Pot? Fear not my friend. You can cook this on the stove.

Combine all ingredients in a heavy bottomed pan, cover with a lid and cook for 2 hours over (very) low heat. But keep an eye on it and give a good stir every now and then.