Roasted Red Pepper Marinara

This is quick and tasty. The roasted red pepper adds wonderful flavor that complements pasta dishes well especially eggplant.  Try this marinara sauce with Eggplant Parmesan with a Roasted Red Pepper Marinara.


1 – 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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