Tomato Red Pepper Sauce

• 1 can (14 oz/398 mL) tomatoes
• 1 cup (250 mL) drained roasted red peppers
• 1/2 onion, chopped
• 2 cloves garlic
• 1 pinch hot pepper flakes
• 2 tbsp (30 mL) extra-virgin olive oil
• 1 tsp (5 mL) balsamic vinegar
• 1/4 tsp (1 mL) salt

Preparation

In blender, puree together tomatoes, red peppers, onion, garlic and hot pepper flakes until smooth; pour into saucepan.

Add oil, vinegar and salt ; bring to boil. Partially cover and simmer until reduced to 2 cups (500 mL), about 1 hour.(Make-ahead: Let cool. Refrigerate in airtight container for up to 3 days.)

- Canadian Living