Enjoy this quick, chunky tomato sauce over whole grain pasta.
- In a medium saucepan, heat olive oil and garlic over medium heat. Cook until soft, but not browned (for about 30 seconds).
- Add diced red peppers, and continue to cook for 2–3 minutes, until the peppers begin to sizzle.
- Add tomatoes, tomato juice, basil, and pepper. Bring to a boil. Simmer for 10 minutes, or until the sauce thickens slightly. (Sauce can be puréed for picky eaters.).
- Use immediately. Or, refrigerate in a tightly sealed container for 3–5 days or freeze for 1–2 months.
Older children can chop the roasted red peppers and help cook the sauce. For a delicious change, try making fresh roasted red peppers.