Roasted Red Pepper Tomato Sauce |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Have any peppers and tomatoes that have been hanging around a little too long? I did. This goes well with haricot verts Ingredients:
1 small head of garlic |
1/2 lb plum tomato, halved lengthwise |
1 large red bell pepper (1/2 lb) |
1 teaspoon olive oil |
1 1/2 teaspoons fresh lemon juice |
1/2 teaspoon balsamic vinegar |
Directions:
1. Preheat oven to 375 degrees.
2. Cut off and discard top quarter of garlic head and wrap remainder in foil after drizzling with the olive oil. Arrange tomatoes, cut sides up, in a foil-lined 13x9x2-inch baking pan and sprinkle lightly with salt. Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour.
3. Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. when cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
4. Unwrap garlic and squeeze roasted cloves from skin into food processor (or blender). Add remaining ingredients and salt and pepper to taste, then puree sauce until smooth.
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