Fresh Tomato and Roasted Red Pepper Sauce

Coming home from church last Saturday, Brian asked me what was for lunch. The conversation went something like this (at this point, I still hadn't been to the store): 

Brian: What's for lunch?

Me: Eggplant thingys leftover from last night.

 Brian: Oh...I thought we were having pasta.

Me: We only have noodles. I don't have any sauce. 

Brian: I could have got some at the store last night! 

Me: I didn't know you wanted pasta! 

I sure hope you enjoyed that thrilling recap. 

Upon arriving home, I saw the mound of garden tomatoes on the counter and the jar of fire-roasted peppers in the fridge and thought, He wants pasta, I'll give him pasta! 

I'm such an awesome wife. 

Ingredients:

• several fresh tomatoes, chopped (I probably used about 10ish)*
• olive oil
• 1 jar fire-roasted peppers, chopped 
• 4-5 cloves garlic, chopped
• 1 half red onion, chopped
• about 2 tbsp balsamic vinegar 
• chopped fresh herbs such as basil, rosemary, oregano, thyme (use dried if you don't have fresh) 
• salt and pepper to taste
• long, thin pasta noodles such as angel hair or spaghetti  

Heat some olive oil in a large skillet over med heat. Throw in the onions and garlic and cook until tender, a couple minutes should do it. Next add all other ingredients (except the pasta of course) and stir together. Raise the heat a bit until the sauce gets good and bubbly and then reduce slightly. Let them simmer for awhile - at least 15 minutes or so - to reduce some of the liquid from the tomatoes and thicken the sauce a bit. Taste and adjust the seasoning if needed. 

Toss with the noodles and, this is the most important part, applaud your awesomeness. 


Brian was quite pleased with this concoction. It's simple, fresh, and slightly sweet.


*I recommend using garden fresh tomatoes for this, or at least garden tomatoes that you have canned or frozen.