Roasted Tomato Garlic Pizza Sauce

Prepare as directed, except reduce tomatoes to 8 pounds. Cut 3 pounds red sweet peppers in half lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a large foil-lined baking sheet. Roast peppers with the tomatoes and garlic as directed about 30 minutes or until pepper skins are browned. Bring foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Peel off and discard skins. Coarsely chop peppers and add to pot with the tomatoes and garlic in Step 2. Continue as directed. Nutrition analysis per serving (sixty-four 2-tablespoon servings): 22 calories, 0 g fat (0 g sat. fat), 0 mg cholesterol, 127 mg sodium, 4 g carbohydrate, 1 g fiber, 3 g sugar, 1 g protein.

Prepare as directed, except substitute dry white wine for the red wine and omit the crushed red pepper. Stir 1/2 cup snipped fresh parsley, 2 finely chopped fresh cayenne or other small red chile peppers,** and 1 tablespoon snipped fresh thyme into sauce with the herbs in Step 4. Continue as directed. If desired, stir in 1/4 cup drained capers with the lemon juice.Nutrition analysis per serving (sixty-four 2-tablespoon servings): 19 calories, 0 g fat (0 g sat. fat), 0 mg cholesterol, 127 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g sugar, 1 g protein.**Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Using the food processor and sieve will result in a thinner pizza sauce, as more solids will be removed. You will also need to adjust the cooking time in Step 4 to 15 to 20 minutes, as you won't have as much mixture to cook down to 8 cups.