Reply to What is your go to red sauce for pasta?

Forum Index » Food, Cooking, and Restaurants

Reply to "What is your go to red sauce for pasta?"

Subject:

Emoticons





More smilies

Text Color: Font: Close Marks

[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Cover a baking sheet with foil, spread olive oil and coat the foil.  Cover the sheet with quartered red peppers, a head of garlic and halved tomatoes.  Bake until soft.  Put the veggies in a blender and pureed adding chopped or chiffonade of basil and oregano at the end.  If you want, you can reheat the puree over the stove or in the microwave briefly, pour over pasta.

I make this as a soup, but many people have commented that it would go wonderfully over ravioli and in your case, shells.[/quote]

This sounds really good. How many peppers and tomatoes do you use?[/quote]

It varies, but this is a good starter.  You'll have to decide what flavors you like more and add more of them.  Ballpark, 3-4 medium to large red peppers to one full head of garlic to about 4-6 medium to large tomatoes.  when I can get them, the medium size Campari tomatoes are the best (6 of those work wonderfully).  Add about a small handful of basil and about 5-6 stalks of oregano, pulling the leaves off the stalks.  That's ballpark what I use.  But it varies every time.

FYI, when I said 3-4 medium to large, the bigger they are, the more likely you use 3, the smaller they are, the more likely you use 4.[/quote]

Thanks -- I will try it soon.[/quote]

Options

	Disable HTML in this message
	Disable BB Code in this message
	Disable smilies in this message

Review message

Search Recent Topics Hottest Topics