This is not another post about restaurants in Asheville...although I could continue to post about all of the lovely food. I think you get the point for now. John and I are home, settled in, and have gotten back into cooking. I enjoy eating out, but I prefer meals that we make. Maybe it is because I can always trust our kitchen the most.
We had some red wine in the refrigerator that had been used for cooking and for an occasional glass by John, so I thought I'd use it this week. One of my favorite sauce recipes uses roasted red peppers, shallots, garlic, tomatoes, and wine. I had all of those ingredients and decided to whip up a sauce. The only trouble was that I thought I had the right kind of tomatoes and more wine. Needless to say, this recipe did not come out as good as it normally does. We also had some elephant garlic and a mega shallot. Usually we have smaller garlic cloves and shallots.
Needless to say, I am going to post the recipe the way I usually make and love this dish. Keep in mind that the pictures mirror the what I made this week (with the mega garlic and shallots, less wine, and the wrong kind of tomatoes). Normally, the sauce would be smoother and there would be more of it. I served the sauce over gluten free pasta, with a slice of gluten free/vegan garlic bread, and a spinach salad with turnips and carrots.
Roasted Red Pepper and Wine Sauce
- 2 tsp of olive oil or olive oil spray
- 2 shallots, chopped
- 3 garlic cloves, chopped small
- Small hot pepper, seeds removed and chopped small*
- 8-12 oz jar of roasted red peppers, chopped fine
- 1/2 to 1 cup red wine
- 8 oz of crushed tomatoes, no salt added
- 1/4 c fresh parsley, chopped
- 1/4 c fresh basil, chopped
- pepper to taste
*If you do not prefer spicy foods, then leave this ingredient out