Ingredients
Nutrition
Calories
347
Carbohydrates
36g
Fat
11g
Fiber
4g
Protein
25g
Serving_size
2 servings
Instructions
- To peel the tomatoes, roast them by broiling, 4-6 inches below the heating element. Place cut-side down on a baking sheet. Broil until the skins are blackened, 12-15 minutes.
- When the tomatoes are cool enough to handle, pinch off the skins.
- To make the sauce, blend the skinned tomatoes, peppers, water, milk, garlic powder, and Salt & Pepper to taste with stick blender (or blender) until smooth and bring to a boil.
- Lower heat to medium-medium high. Stir in fusill stirring every so often and cook down to desired sauce consistency.
- Serve drizzled with olive oil, Parmesan and garnished with parsley.
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