Make batches of this tasty sauce to go with a number of recipes in this cookbook
2 tsp olive oil
1 tsp garlic, chopped (about 1 clove)
1 jar (12 oz) roasted red peppers, drained and diced (or substitute fresh roasted red peppers)
2 cans (14½ oz each) no-salt-added diced tomatoes
1 can (5½ oz) low-sodium tomato juice
1 Tbsp fresh basil, rinsed, dried, and chopped (or 1 tsp dried)
¼ tsp ground black pepper
1. In a medium saucepan, heat olive oil and garlic over medium heat. Cook until soft, but not browned (for about 30 seconds).
2. Add diced red peppers, and continue to cook for 2–3 minutes, until the peppers begin to sizzle.
3. Add tomatoes, tomato juice, basil, and pepper. Bring to a boil. Simmer for 10 minutes, or until the sauce thickens slightly. (Sauce can be pureed for picky eaters.)
4. Use immediately. Or, refrigerate in a tightly sealed container for 3–5 days or freeze for 1–2 months.
Recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.