A list of recipes I liked, found interesting, or plan to try. Feel free to share or try them out, too. Recipe requests are accepted. Request through private message only.
Oops! This image does not follow our content guidelines. To continue publishing, please remove it or upload a different image.
Ingredients
2 tablespoons olive oil
1 medium leek (white only), thinly sliced
1/2 onion, chopped
3 cloves garlic, minced
1 (28-ounce) can fire-roasted tomatoes
1 (13-ounce) jar roasted red peppers, drained
1 teaspoon dried oregano
1 teaspoon sugar
Salt and pepper, to taste
Directions
In a large stock pot, add the olive oil. Stir in the leek and onion. Cook until softened and translucent, about 3–5 minutes.
Stir in the garlic, and cook for another minute. Turn off the heat and transfer to a food processor. Add tomatoes and red peppers, and purée until smooth.
Transfer back to the pot, and add the oregano and sugar. Bring to a gentle simmer. Add salt and pepper to taste and serve!
