Quick Spicy & Chunky Pepper Spread

This is a fresh, versatile sauce that is quick and simple. There are punches of sweet tomato and savory pepper and wonderful garlic undertones. Add as much or as little red pepper flakes as you want, because they control the heat much more than the fresh peppers. This delightful item is way better than store bought jarred vegetable spreads (think bruschetta, tapenade) or jarred pasta sauce.

12 oz mini sweet peppers (remove top and slice)
1 pint grape tomatoes (halved)
6 cloves garlic (chopped)
1 can diced tomatoes
2 tsp soy butter
generous black pepper
1/2 tsp salt
1/2 tsp oregano
1/2 tsp garlic powder
1 Tbsp nooch
2-3 tsp red chili flakes

1. In a skillet heat EVOO to medium.
2. Sautee peppers and garlic for 4 minutes.
3. Add fresh tomatoes and cook another 3 minutes.
4. Add canned tomato, salt, oregano, garlic powder. Reduce, stirring occasionally.
5. After 10 or more minutes remove from heart. Very carefully transfer to blender. Add soy butter and nooch. 
6. Secure blender lid well and cover lid with a kitchen towel and keep your hand on the top of the towle. Pulse until sauce reaches desired consistency.

Pro tip: Serve as a dip or spread for bread/crostini or toss with warm pasta