Spanish Red Pepper Sauce Recipe

Here is a great recipe for Spanish Red Pepper Sauce which makes a great sauce for just about any pasta dish you may be thinking about making. It is also a great sauce to pour over some cooked breaded veal cutlets too or try it in your favorite homemade meatloaf recipe to give your meatloaf a nice Spanish flavor.

Spanish Red Pepper Sauce Recipe

5 large red peppers
4 tablespoons olive oil
14 oz. can red tomato sauce
1/4 cup of finely diced onion
3 tablespoons heavy whipping cream
1/2 teaspoon salt
3/4 teaspoon ground black pepper

Preheat your oven to 350 degrees. Line a baking sheet with a nonstick baking mat or with some foil. Slice peppers in half, remove seeds & membranes and lay them onto the baking sheet, skin-side up. Sprinkle the olive oil on top of each half. Place sheet into the oven and bake on each side for 7-10 minutes or until skins blacken. Remove from oven and let cool.

In a large blender container combine together the tomato sauce, diced onion, heavy whipping cream, salt and ground black pepper and process on medium speed for 1 minute. Chop up the roasted peppers into small pieces and toss them into the blender container, process again on medium speed for 1-2 minutes. Transfer the sauce to a saucepan and simmer over medium heat for 7-9 minutes or until done.

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