Roasted Red Pepper Tomato Sauce

1. 1

   Preheat oven to 375F.

2. 2

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

3. 3

   Arrange tomatoes, cut sides up, in a foil-lined 13- by 9- by 2-inch baking pan and sprinkle lightly with salt.

4. 4

   Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour.

5. 5

   Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes.

6. 6

   When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.

7. 7

   Unwrap garlic and squeeze roasted cloves from skin into food processor.

8. 8

   Add remaining ingredients and salt and pepper to taste, then puree sauce until smooth.

No additional tips available.