Fire Roasted Pepper Fra Diavolo Sauce

Ollin Farms had some fire-roasted peppers, and though I am uncertain which type of pepper I bought (Anaheim? Poblano?) I am certain this sauce turned out to be delicious.

Ingredients:

5 cipollini onions, finely chopped
1/2 cup red wine
two 28 oz cans tomatoes (diced or whole peeled)
4 whole fire roasted peppers- seeded and chopped
5 cloves garlic, minced
1 TB raw sugar
Basil- 2 TB dried, or 1/2 cup fresh, finely chopped
Fresh ground black pepper
1/4 cup olive oil

Put the chopped onions in a large pot. Turn the heat up to medium high, and when you hear them beginning to sizzle, add the wine and stir. Let this cook for 5 minutes or so and then add the tomatoes. Mix well. When this starts to bubble, add the peppers. After a few minutes, add the garlic and sugar and drop the temperature down to simmer. Let the sauce simmer for 30 minutes or so. Make sure you break up any large pieces of tomato, especially if you added whole peeled tomatoes rather than diced.

After 30-40 minutes, add the basil and freshly ground pepper. Turn off the heat and let the sauce sit a few more minutes. Finally, stir in the olive oil and it is ready to serve.

I served mine with my Caramelized Cipollini Calzones.