Roasted Red Pepper and Tomato Sauce

1. 1

   Preheat the oven to convection roast at 375F.

2. 2

   Cover a baking sheet with foil and coat with nonstick spray.

3. 3

   Cut off and discard the top quarter of the garlic head and wrap the head in foil.

4. 4

   Arrange the tomatoes, cut sides up, on the baking sheet; sprinkle with salt.

5. 5

   Add the pepper, skin side up, and the garlic head to the pan.

6. 6

   Roast the vegetables in the center or top third of the oven for 45 to 55 minutes, until soft.

7. 7

   Remove the pepper after 20 minutes and wrap it in foil.

8. 8

   When the pepper is cooled, remove and discard the skin.

9. 9

   Put the pepper and tomatoes into a food processor fitted with the steel blade or a blender.

10. 10

    Squeeze the roasted garlic cloves out of their skins and add to the tomatoes and peppers along with the olive oil, lemon juice, and vinegar.

11. 11

    Puree the sauce until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.