In the food processor add about 4 forkfuls of jarred roasted red peppers, 1/2 an onion, 2 garlic cloves, mushrooms and process until its in fine chunks. Pour into a sauce pan with 2 cans tomato sauce, 1 can diced tomatoes, 1 tablespoon Italian seasoning, and a dash of garlic powder. Stir and Heat through. We added Parmesan when serving the sauce over squash noodles - yum!! It was a hit.
I threw the leftover sauce into a quart jar for more meals this week. I think it would be a yummy pizza sauce too.