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Red Pepper

Red Pepper, 12x12x1, oil on cradled panel, $285


I used to stay away from any kind of bell peppers because my mother didn’t like them. Now, I love them! (Sorry, Mom!) This is a favorite marinara sauce in our house—one that my kids enjoy.

—Annie Salness,

Roasted Red Pepper and Tomato Marinara

Serves 4 Sauce:

13-14 miscellaneous tomatoes, halved

10 cloves garlic, DO NOT REMOVE SKINS

3 baby red bell peppers, in large slices

1/2 sweet yellow onion, cut into quarters

1 Tbsp. olive oil

1 tsp. dried oregano

Salt and pepper to taste

1 15 oz. can tomato sauce

1 tsp. red wine vinegar

1/4 cup fresh basil, chopped

Heat oven to 300 degrees. Line baking sheet with foil then coat with cooking spray. Spread tomatoes, onions, garlic cloves (KEEP SKINS ON SO THEY DON’T BURN), add olive oil over the top, salt & pepper. Place in the oven & roast for 60 min or until vegetables are soft. Remove and let cool. Peel skin off garlic. Spoon tomatoes, onions, garlic & tomato sauce in a pot & simmer for 2-3 hrs. Using immersion blender, blend the vegetables until smooth. Add vinegar & fresh basil.


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