Red Pepper Sauce

From "The Best of the Best" (of the Bridge Series) cookbook.

3 tbsp. olive oil
3 red peppers, cut into 1/4" pieces
1 onion, finely chopped
4 garlic cloves, minced
1 1/2 tsp. dried basil
1/2 tsp. pepper
1/4 tsp. salt
28 oz. can diced tomatoes
1 c. chicken broth
1 tbsp. balsamic vinegar
1/2 tsp. sugar

In a large frying pan, heat oil over medium-high heat. Cook red peppers, onion, garlic, basil, pepper and salt, stirring often, for about 10 minutes or until onions are softened. Add tomatoes, broth, vinegar and sugar; bring to boil. Reduce heat and simmer for 10 minutes.

You can serve the sauce as is (goes great over gnocchi or pasta with a little freshly grated parmesan)... But we like to puree the peppers and tomatoes after it's simmered. We use a handheld blender and do it in several batches or you can pour the whole thing into a food processor. Then stir the pureed veggies in with what's left in the pan and serve.