Thursday, September 13, 2007
Spaghetti with Tomato and Roasted Pepper Sauce
Made this one up as I went along tonight. We got a boatload of tomatoes and bell peppers in our CSA basket this week, so I used a bunch of those. I sauteed a diced yellow onion and some minced garlic in olive oil, then threw in some fresh diced tomatoes (they looked like big red and yellow striped Romas... no idea what kind they were). I added some red wine vinegar, dried oregano, basil, marjoram, salt, and pepper and then let that simmer for about 10 or 15 minutes. In the meantime I cut up a few green and red peppers, tossed them in some olive oil, and then broiled them in the oven for a few minutes and then threw them in the sauce. I added a little bit of sugar just to see if it made any difference (I couldn't tell). This was pretty good, not outstanding but a quick weeknight meal - and it definitely beats using Walmart brand spaghetti sauce any day.