Roasted Red Pepper Tomato Sauce

2 tablespoons olive oil

1 large yellow onion, chopped

4 garlic cloves, chopped

1/4 teaspoon red pepper flakes 

4 jarred roasted red bell peppers, drained, patted dry, and chopped

2 (28oz) cans plum tomatoes and juices crushed with your hands

1/4 cup chopped parsley

3 tablespoons basil

1 tablespoon oregano

salt and pepper

In a large Dutch oven, heat the olive over medium high heat until it shimmers. Add the onions and cook until soft, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the roasted red peppers and cook for 1 minute. 

Add the tomatoes, bring to a boil, and cook, stirring occasionally, until the sauce has thickened and reduced by half, about 30 minutes. 

Transfer the mixture of food to a food processor and process until smooth. Return the mixture to the pot, add the parsley, basil, and oregano, and season with salt and pepper. Simmer over low heat for 10 minutes. Use immediately or let cool and then cover and refrigerate for up to 2 days.