Roasted Red Pepper Tomato Sauce

Heat oil in a large saucepan over medium heat.

Add onion and garlic; cook 3 to 4 minutes or until softened. Transfer to blender; add peppers and sugar and blend until smooth. Transfer back to saucepan.

Add tomato sauce and bring to a simmer over medium heat. Simmer on medium-low heat 10 minutes. Serve over your choice of pasta.

TIP: One can (6 oz.) Contadina® Tomato Paste and 3 cups chicken broth may be used instead of two cans of tomato sauce. Prepare as directed, except omit sugar and increase sauce simmer time to 15 minutes.

TIP: To use fresh red bell peppers, char 3 medium peppers (about 1 1/2 lbs.) directly over a high flame on a gas stovetop or on a gas grill, turning with tongs occasionally, until the skin is completely blackened, 8 to 10 minutes. (Alternatively, broil in the oven on high on the highest rack, turning with tongs occasionally, about 8 minutes.) Transfer peppers to a large bowl, cover tightly with plastic wrap, and let steam 15 minutes. Peel peppers, then remove seeds and cores. Use peppers as directed in recipe and omit sugar.