This recipe for Italian Tomato Sauce is thick and rich with a lot of flavor. You can make it in larger batches and freeze it too ,so you always have good sauce on hand. You need a food processor or immersion blender for this recipe.
Thick and Rich Italian Tomato Sauce
2 – 25 oz. cartons or cans of Strained Tomatoes
1 orange bell pepper, diced (they are the sweetest)
1 Tablespoon Garlic Infused Olive Oil
1 1/4 teaspoon Himalayan Pink Salt
1 teaspoon black pepper
1 tsp. ground fennel
1 Tablespoon Italian Seasoning (I used Spicely Organics certified gluten free)
1/2 Cup Dry Red Wine
Place garlic infused oil, diced orange bell pepper and 1/4 teaspoon of Himalayan Pink Salt in a dutch oven or large stock pot and cook on medium high heat until soft and starting to brown. Stir in remaining ingredients and simmer on stove top with sauce partially covered with the lid for approximately 40 minutes, stirring occasionally. The sauce will reduce, thicken up, and get infused with all the seasonings you added to it. Using a food processor or immersion blender blend the sauce until smooth incorporating all the orange pepper so there are no chunks. Serve! The sky is the limit. I served it over zucchini ribbon noodles.