Broccoli-Roasted Red Pepper Sauce ingredients
Makes about 4 cups2 cups 2-Day Nina Tomato Sauce
1/4 cup shredded Parmigiano-Reggiano cheese
4-oz cream cheese, softened and cubed
1/2 tsp ready-to-use minced garlic
1 whole fire-roasted red pepper, broken into chunks
1 (1-lb) bag frozen organic broccoli, slightly defrosted and separated into small florets (3 to 3.5 cups)
Total Time: 3 to 3.5 hoursCombine all ingredients in crock-pot. Stir and cook on Low for 1.5 to 2 hours. Stir and adjust seasonings.
Use immersible blender to break up large vegetable pieces. Cover and cook on Low for an additional 1.5 to 2 hours.
Use immersible blender to purée sauce until smooth. Serve warm as sauce with pasta or cold as dip.