Broiled Tomato and Bell Pepper Sauce

9 roma tomatoes
1 red bell pepper
1 garlic clove
1 tablespoons extra virgin olive oil
kosher salt, freshly ground pepper, Italian seasoning, crushed red pepper flakes

serves two when made with 3 cups whole grain penne

Turn on your broiler.

Deseed the tomatoes and bell pepper. Arrange with garlic in a broiler-safe pan lined with foil.  Top with 1 tablespoon olive oil and 1/2 teaspoon of salt.

Position oven rack inches from broiler and insert baking dish. Broil for 10 to 15 minutes, or until you are satisfied with the broil marks.

Carefully transfer broiled ingredients into a food processor and puree.

Add puree to a pot. Add 1/2 teaspoon Italian seasoning, a few cracks of fresh ground pepper, and a pinch of pepper flakes. Bring to a boil. Reduce heat to medium-low. Let simmer, uncovered, for twenty minutes (or until thickened to your liking), stirring occasionally.

Serve with the pasta of your choice.

Recipe courtesy of Michelle of
June 2012