I noticed a bag of small sweet peppers on sale at the grocery store last weekend. I’d been craving “spaghetti” for a while but most pre-made sauces are full of added sugar and other unwanted ingredients. I decided to pick up the sweet peppers and make a sauce. I also picked up some huge heirloom tomatoes so I used them in this recipe, but you can use any type of tomato that you have on hand.
You can also add in any other veggies that you like in sauce or that you need to use up. I added sliced zucchini and diced portobello mushroom right before we ate since I needed to get those out of the fridge. This recipe is a good base that you can adjust to your tastes. It would also be great with some heat.
I served this sauce over spaghetti squash with shrimp that I briefly cooked in the sauce while I was warming it up to serve. You could also serve it with any other meat that you’d normally eat with spaghetti, such as meatballs or sausage.
To cook a spaghetti squash, simply cut it in half, scoop out the seeds, put a couple of tablespoons of butter in each half and cook skin side down in the oven for 40 minutes at 375˙. Use a fork to shred the squash into spaghetti-like noodles.
Recipe: Homemade Sweet Pepper Spaghetti Sauce
- 4 large heirloom tomatoes or 8 regular tomatoes, stems cut out
- 1/2 pound sweet peppers, seeded and roughly chopped
- 2 shallots, minced
- 6 cloves garlic, minced
- 2 carrots, chopped
- 4 stalks celery, chopped
- 1-2 tbsp fat of choice (butter, lard, etc)
- basil for garnish
- salt and pepper
- Sauté the garlic, shallots, celery, and carrots in butter or fat in a large pan.
- Add the sweet peppers.
- Squish the tomatoes with your into the pan to get the juices out. Tear large pieces into smaller chunks.
- Stir and let simmer for 30 minutes.
- Using a slotted spoon, move the sauce into a blender, reserving the liquid left in the pan to adjust the sauce thickness to your liking.
- Blend until smooth.
- Add salt and pepper to taste and garnish with fresh basil
- Can be eaten right away, but you can refrigerate overnight for the best flavor.