This easy made-from-scratch tomato sauce uses fresh ingredients and has no added sugar.
Make a double batch and store portions for up to 3 months in your freezer.
Lightly brush tomatoes and bell pepper with 1 tablespoon of the oil.
Arrange half of the tomatoes and the pepper, cut sides down, in a 15x10-inch baking pan.
Broil 5 to 6 inches from heat 8 to 10 minutes or until charred.
Remove from pan; wrap pepper in foil.
Repeat with the remaining tomatoes.
Let tomatoes and pepper stand 20 minutes or until cool enough to handle.
Peel off and discard skins.
Chop tomatoes and pepper; set aside.
Heat the remaining 1 tablespoon oil in a large saucepan over medium heat.
Add onion and garlic; cook 5 to 7 minutes or until onion is tender, stirring occasionally.
Add reserved tomatoes and bell pepper, vinegar, salt and ground pepper.
Bring to boiling; reduce heat.
Blend with an immersion blender until smooth.
Return to saucepan; heat through.
To use frozen sauce, thaw overnight in refrigerator.
Reheat in a medium saucepan over medium-low until heated through.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
