Light Red Sauce

Name: Light Red Sauce
Total time: 15 min
Yield: 2 1/2 cups
Ingredients: 4 pounds fresh plum tomatoes, cored and peeled, or 4 cups canned Italian tomatoes; 1 medium-size red bell pepper, diced; 1 medium-size onion, diced; 2 cloves garlic, minced; 2 cups chicken broth; 2 teaspoons sugar; 2 tablespoons dried basil (or 1/4 cup fresh basil leaves); Salt and freshly ground black pepper to taste

Recipe from Robert B. Hodes

Adapted by Molly O'Neill

Total Time: 15 minutes
Rating: 4(6)
Comments: Read comments

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Ingredients

Yield:2½ cups

4pounds fresh plum tomatoes, cored and peeled, or 4 cups canned Italian tomatoes
1medium-size red bell pepper, diced
1medium-size onion, diced
2cloves garlic, minced
2cups chicken broth
2teaspoons sugar
2tablespoons dried basil (or ¼ cup fresh basil leaves)
Salt and freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
In large saucepan over medium heat, combine all ingredients. Simmer for 30 minutes. Remove from heat. Using a blender or food processor, puree mixture. Return to pot, adjust salt and pepper and simmer until reduced to 2½ cups, about 1½ hours. This sauce freezes very well.

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