Pasta with Roasted Red Pepper Sauce

from Causal Kitchen blog: 


Pasta with Roasted Red Pepper Sauce
Ingredients:
4-5 Tablespoons olive oil
2 onions, chopped
3-4 cloves garlic, minced or pressed
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon black pepper (more or less to taste)

2 28-ounce cans whole peeled tomatoes, chopped coarsely
12-14 ounce can roasted red peppers, chopped
2 cups water

Directions:
1) Heat oil in a large non-stick pan, then add onions, garlic and spices. Saute on medium heat for about five minutes. Add tomatoes, roasted red peppers and water. Bring to a boil, turn heat down to medium low and simmer uncovered for 10 minutes.

2) Puree roughly 3/4 of the sauce in a blender or a food processor. Add back to the pan and simmer for another 5 minutes. Serve over the pasta of your choice.

Makes about 2 1/2 quarts of sauce (about 80 ounces by volume).