If you are like me, Cheap and easy is a week night go to. And nothing is easier than spaghetti, especially when you already have the sauce made! This recipe is a great way to smell the house up on a Sunday, and have meals prepped and ready for the weekday grind! This sauce is awesome as a standalone, or add meat for a meat sauce, cheese for a a 4 cheese pasta sauce, or use as a base in your lasagna.
6 garlic bulbs
3 tbsp: olive oil
4 medium red and/or green sweet peppers, halved and seeded
12 lbs: tomatoes, peeled, chopped into chunks
3 tbsp: packed brown sugar
2 tbsp: kosher salt
1 tbsp: balsamic vinegar
1 tsp: freshly ground black pepper
2 c: lightly packed fresh basil leaves, rough chopped
1 c: lightly packed assorted fresh herbs, such as oregano, thyme, parsley
(equal parts is fine)
To roast garlic and peppers, preheat oven to 400 degrees
Remove any loose and papery layers from the whole garlic bulb.
Cut 1/2 inch off the tops of the bulbs to expose each individual clove.
On a cookie sheet (cover with tinfoil), place garlic bulbs cut-ends up. Drizzle 1 tablespoon olive oil over the tops. Assemble peppers cut-side down on Foil, brush with remaining oil. Roast for about 40 minutes or until garlic is soft and peppers are lightly charred – Remove from oven and let cool .
Squeeze the garlic like a tube from bottoms of the bulbs up, until cloves pop out.
Transfer garlic cloves to a food processor.
Add some of the chopped tomatoes in with the garlic and process until chopped.
Transfer to a large, nonstick heavy pot.
Repeat chopping tomatoes in food processor a batch at a time and adding to pot.
Stir in brown sugar, salt, vinegar and black pepper and bring to a boil over medium heat for 40 – 50 minutes, uncovered and stirring frequently.
Add roasted peppers and basil and herbs to the tomato mixture.
continue boiling for an additional 15 minutes or until desired consistency.
Makes approx. bags of sauce. ( use a standard size freeze bag, fill and freeze)