Early this fall I was given Rose Romano’s Gourmet Pepper Sauces to review. Rose Romano is a company local to the Philadelphia area I was thrilled to not only try something that was naturally made but also made locally. It’s not certified organic but that doesn’t surprise me because with small start up companies it’s hard to come up with that amazing amounts of cash it takes to become certified organic, but I can say the proof is in the ingredient list (which by the way my 2nd grader can fully read). 

As soon as I opened up the packaging I was amazed at the time, cost and effort it took for Rose Romano to package the sauces. Just look, it’s beautiful and if you didn’t know better you would of thought it came straight from Italy.The creation of Rose Romano’s is not just a sauce but also thought of as a topping. They are low calorie, gluten-free, made with red and green bell peppers to be used on pasta, vegetables, seafood, omelets and much more!


 


I love to try to new local foods and invent new recipes for my family to try so I was up for the challenge. I made two dishes with the sauces. The first was a appetizer that I took to a girls night wine tasting. It went perfectly with the red wines we were drinking. The second was a weeknight meal creation that was fast and fun.



Red Pepper Sauce Costini

Ingredients

1 jar RR Italian Peppers Marinara with Green Bell Pepper Sauce

1 loaf of French bread

1 ball of fresh mozzarella cheese

Fresh basil

Olive oil

Fresh garlic cloves     




Directions

Slice French bread into 1 inch slices and brush with olive oil and rub with fresh garlic.Place into a 350 oven and toast

2.     Heat the RR Green Pepper Sauce until simmering, I found that the more you let the sauce simmer the more flavor comes from it.

3.     After the French bread is toasted and sauce is heated then you can place a bit of sauce on each piece of bread.

4.     Top each piece of bread with a slice of fresh mozzarella and fresh basil.

5.     Place back in the oven on broil and let the cheese melt and brown just a bit – then serve.

 

 

This next recipe is a different take on my husband’s favorite – Nann Pizza. I used the same type of concept but changed it a bit.


 



Red Pepper and Goat Cheese Pizza


Ingredients

1 jar of RR Red Pepper Sauce

4 Nann breads

4 Itatlian Sausages taken out of the casings and browned

Fresh spinach

Fresh basil

Fresh garlic

Red and yellow peppers sliced

½ onion thinly sliced

Goat Cheese


 

Directions

1.     In a sauté pan cook the sausage, when almost complete add the peppers and onion. Once those are almost done add the fresh garlic and let all cook together for 1 -2 minutes.

2.     While the sausage and pepper mixture is cooking away place the RR Red Pepper Sauce in a pot and let simmer until heated through.

3.     Once the Sausage mixture and RR Sauce is cooked through you can assemble the pizza’s. Place the sauce on each piece of Nann bread. Top with Sausage and pepper mixture, spinach, goat cheese and basil

4.     You can eat it as it is or you can place it back in the oven so that the cheese just begins to melt and the spinach/basil wilts a bit.

 

These sauces were different from a pasta sauce, different flavor that works well with so many dishes. You can get more recipes on the Rose Romano website and to purchase go online. Rose Romano’s Italian Toppings will be make a fantastic gift for all those foodies in your life!