This is quick and tasty.Â The roasted red pepper adds wonderful flavor that complements pasta dishes wellÂ especiallyÂ eggplant.Â Â Try this marinara sauce with Eggplant Parmesan with a Roasted Red Pepper Marinara.
1 â€“ 7 oz. jar of any brand of roasted red peppers drained, about 1 cup blended
1 cup of canned peeled crushed tomatoes
1 teaspoon of kosher salt
Combine drained roasted red peppers, crushed tomatoes and Kosher salt in a blender and blend until smooth. Pour into a large pot and simmer over low heat for about 20 minutes.
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