Easy Marina Pasta Sauce
A roasted red pepper and tomato marinara pasta sauce.
large red bell pepper
of garlic minced
salt and pepper
Pre-heat your oven to 400F.
Quarter tomatoes and slice red pepper in half. Transfer to a parchment lined baking sheet and season with olive oil, garlic, half the basil, ¼ tsp of the salt and pepper. Roast in the oven for 40 min.
Allow to cool for 10-15 min and remove skin from red pepper. Next, transfer all roasted veggies and juice from the pan to a food processor.
Add in the other half of basil, remaining spices and blend until you’ve reach-desired consistency.
Enjoy immediately over freshly cooked pasta or transfer to an air tight glass container and refrigerate for 3-5 days.
Note: If you’d like it hotter simply heat up in a pot on low- medium heat for 3-5 min before serving on your next meal.