AFC Creamy Roasted Pepper Tomato Sauce

AFC CREAMY Roasted Pepper Tomato Sauce

A tomato sauce using roasted peppers and roasted tomatoes. Fennel tarragon garlic. Creamy CASHEW MILK for sauces and Tofurky smoked ham. Strong flavors for a versatile sauce, but they all work with pasta/rice, vegetable and sandwich options! Nice!!

Makes 7 cups

12 oz. jar sweet red roasted peppers

2, 14.5 oz. can HUNT’S Fire Roasted Diced Tomatoes

1/4 c. fresh squeezed lemon juice strained – no bottled

2 t. garlic powder

2-4 t. fine grind fennel seed (powdered)

2 t. dried tarragon

1/4 t. ground allspice

1/4 t. red cayenne pepper

2-3 t. liquid smoke

2-3 t. granulated sugar

fresh grind black pepper to taste

3 T. extra virgin olive oil

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tops of cleaned bunch of fresh cilantro – about 1 c.

1 c. SILK CREAMY CASHEW MILK for sauces 25 calories per 8 oz.

• Don’t use any milk or creamer that contains vanilla or sweet.

8 slices Tofurky Smoked Ham Style deli slices, cut into small squares

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2 T. sm. drained capers

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1- Place SAUCE ingredients, up to and including olive oil, in blender container and blend till smooth.

2- Add remaining SAUCE ingredients, except capers.

3- Blend on low then medium speed till finely chopped.

4- Transfer to covered container, add capers and refrigerate till ready to re-heat and serve.

5- When ready to use, transfer to heating pan. Heat over medium-low heat till very hot.

Additional ingredients:

fresh cilantro coarsely chopped for garnish

fresh grated orange zest

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THE PASTA-RICE OPTION: Use over your favorite pasta or rice. We chose gnocchi this time with good results.

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THE VEGETABLE OPTION: Spoon over cooked green beans or cauliflower, peas, corn, or collard greens.

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THE SANDWICH OPTION: Small soft flour tortillas, heated then lined with AFC Roasted Pepper Tomato Sauce, then topped with sauteed mushrooms in oil with salt, pepper and garlic. Delicious just like that, no need for added ingredients and easy to eat too!

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FINALLY, a plant milk for SAUCE!! Yes. Don’t tinker and add vanilla. animal-free chefs need a milk for savory sauces. No vanilla. Thank you.

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