recipe: roasted red pepper tomato sauce

din din last night, inspired by the gigantic red peppers i bought for $.99 at a lil farm stand down the street - woot! i intended to make a red pepper cream sauce, but for unbeknownst reason a grocery store run didn't happen yesterday so we had to make due with what was on hand. 

the Pasta with Roasted Red Pepper Tomato Sauce recipe from twopeasandtheirpod.com fit the bill with what we had so we gave it a whirl... result was good, but missing something. it was very fresh, but the peppers need a bit more pep in the salt realm (and this is after adding a fair amount of salt). if it was paired with some cooked down sausage, it would probably be enough to round out the flavor which is how i will prep the leftover sauce. 

ingredients list: 
- 3 large red bell peppers
- 2 tbsp olive oil
- 1 small onion,chopped
- 2 cloves garlic, minced
- 1 (15 oz) can diced tomatoes (i used Hunts Fire Roasted)
- 1 cup packed fresh basil, coarsely chopped
- salt and freshly ground black pepper

to make: roast peppers over gas flame, under the broiler, or on the grill. roast for about 10 minutes, or until peppers are completely black. place peppers in a zip lock bag to allow to sweat for a few minutes. peel the charred skins from the peppers, remove the seeds, and roughly chop. 

in a large saucepan, heat the olive oil over medium heat. add onion and saute for 2-3 minutes, or until soft. stir in garlic for 30 seconds, then red peppers and diced tomatoes. cook for 10 minutes over medium-low heat. add fresh chopped basil and season with salt and pepper to taste. 

puree the sauce in a blender until mostly smooth. add more salt and pepper if needed, then serve with pasta.