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Roasted Red Pepper Tomato Sauce

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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”
1hr 25mins

Ingredients Nutrition


  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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