This simple tomato sauce is well balanced and has a subtle kick from red pepper flakes. This works well as a topping for ravioli, tortellini, or eggplant parmesan.
While eggplant is baking, open canned tomatoes and drain a small amount of liquid from each. Set aside.
2 tablespoons extra-virgin olive oil
4 medium cloves garlic, minced or pressed
¼ teaspoon red pepper flakes
Heat olive oil, garlic, and red pepper flakes in large saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is light golden, about 4 minutes.
reserved tomatoes
Add reserved tomatoes and bring sauce to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes.
½ cup fresh basil leaves chopped
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
Stir in basil, salt, and pepper and adjust seasonings to taste.
From MakeBetterFood.com. . (makebetterfood.com/recipes/roasted-red-pepper-tomato-sauce/).
While eggplant is baking, open canned tomatoes and drain a small amount of liquid from each. Set aside.
Heat olive oil, garlic, and red pepper flakes in large saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is light golden, about 4 minutes.
Add reserved tomatoes and bring sauce to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes.
Stir in basil, salt, and pepper and adjust seasonings to taste.
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