New Mexican Fire Roasted Tomato And Pepperoncini Pasta Sauce Recipes

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NEW MEXICAN FIRE ROASTED TOMATO AND PEPPERONCINI PASTA SAUCE



New Mexican Fire Roasted Tomato and Pepperoncini Pasta Sauce image

I'm not partial to the hot peppers but these little Pepperoncini peppers are very tasty and you can get them mild, though they still have a little bite to them. I just love them in this recipe. I chop the pepperoncinis and canned tomatoes with my kitchen scissors. The fire roasted tomatoes really taste good in this recipe also and I recommend that you don't use the plain canned tomatoes.

Provided by Chef Joey Z.

Categories     Sauces

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon coconut oil
1/2 large sweet onion (chopped medium)
1 large garlic clove (chopped fine)
6 button mushrooms (sliced)
6 mild pepperoncini peppers (cut up small)
1 (28 ounce) can whole tomatoes (fire roasted are best)
1/2 teaspoon bouillon (I used Better then Bouillon Veggie base in the jar)
1/4 cup wine (I used a sweet sangria)
1/4 cup chicken broth

Steps:

  • Melt the coconut oil in a large non stick saute pan.
  • Saute the onions until they get opaque then add the mushrooms and saute those until they just get soft. About 10 minutes.
  • Add in the garlic and saute for a couple of minutes being careful not to burn.
  • Add the rest of the ingredients and simmer for 15-20 minutes to reduce the liquid.
  • Serve over your favourite rice or pasta with some grated Romano or Parmesan cheese.
  • Bon Appetit!

Nutrition Facts : Calories 118.2, Fat 4.1, SaturatedFat 3.1, Sodium 1348.5, Carbohydrate 17.1, Fiber 4.4, Sugar 10.5, Protein 3.9

PASTA SAUCE OF FIRE ROASTED TOMATOES, ARTICHOKES AND KALAMATA OL



Pasta Sauce of Fire Roasted Tomatoes, Artichokes and Kalamata Ol image

Make and share this Pasta Sauce of Fire Roasted Tomatoes, Artichokes and Kalamata Ol recipe from Food.com.

Provided by Geoffrey

Categories     Penne

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 (14 ounce) cans of hunt's diced fire roasted tomatoes with garlic
1 (4 ounce) can tomato paste with basil garlic and oregano
1/2 cup wine, du-jour
1 cup pitted and halved kalamata olive
1 (14 ounce) can artichoke hearts, tops trimmed and halved

Steps:

  • Combine all ingredients in medium saucepan, stir well and simmer for an hour, or less if taste and texture is yummy.
  • Serve over penne pasta or angel hair with some grated parmesan on top.

Nutrition Facts : Calories 113, Fat 3.8, SaturatedFat 0.5, Sodium 622.9, Carbohydrate 14, Fiber 6.4, Sugar 1.2, Protein 3.8

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