This sauce is easy to prepare, and a wonderful alternative to traditional tomato sauces. Here half of a chipotle chile has been added to deepen the flavor and add a hint offull-bodied heat. If you prefer a milder sauce, omit the chile.


  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 large red bell peppers, seeded and thinly sliced
  • 2 large tomatoes, peeled, seeded, and finely chopped (see note)
  • 1/2 canned chipotle en adobo, coarsely chopped
  • 1 bunch fresh basil, coarsely chopped
  • Salt and freshly ground pepper to taste


1. In a large nonaluminum saucepan, heat the olive oil over medium heat. Add the onion and sauté for 3 to 5 minutes, or until softened.

2, Add the bell peppers, tomatoes, chile, and basil, cover partially, and cook over medium-low heat until the peppers are softened, about 20 minutes. Remove from the heat.

3. Puree the vegetables in a food processor fitted with the metal blade for about 1 minute, or until the mixture is smooth with some texture remaining. Add the salt and pepper. Taste for seasoning.

Makes about 4 cups

Note: To peel and seed tomatoes, cut an X in the blossom ends and drop into a pot of boiling water for 30 to 60 seconds, or until the skin starts to wrinkle. Using a slotted spoon, transfer quickly to a bowl of cold water to halt the cooking. When cool to the touch, remove the skins and cut in half crosswise. Hold each half upside down over the sink and shake and squeeze the tomato gently to release the seeds. To make ahead: Let cool completely, cover, and refrigerate for up to 3 days, or freeze for up to 1 month. To reheat: If frozen, let thaw in the refrigerator. Bring to a simmer over low heat.

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Submitted 6/15/06.
Source: From our house to yours
Submitted By: b smith

Red Pepper-Tomato Sauce