Ingredients
- 6 whole mini sweet peppers, halved and deseeded
- 1 tblsp. Olive oil
- 1 medium onion, chopped (1/2 cup)
- 2 cloves garlic, finely chopped
- 1 can (28oz) organic crushed tomatoes
- 2 cans (14oz) chicken or vegetable broth
- 1 tsp sugar
- ¼ tsp crushed red pepper
- ¼ tsp sea salt
Instructions
- Line 15x10x1-inch pan with foil. Set oven control to broil. Cut peppers into quarters, removing membranes and seeds. Place skin sides up in pan; press down to flatten.
- Broil peppers 4 to 6 inches from heat about 10 minutes or until blackened. Wrap foil around peppers; let stand 20 minutes. Remove skin from peppers; discard. Cut peppers into 1/2-inch pieces. Set aside.
Meanwhile, in 4-quart saucepan, heat oil over medium-high heat. - Cook onion and garlic in oil 2 to 3 minutes, stirring constantly, until crisp-tender.
- Stir in tomatoes, broth, sugar, crushed red pepper and salt. Heat to boiling. Reduce heat; simmer 15 minutes. Stir in roasted peppers; heat until hot.
recipe created by
Beau MacMillan
