Roasted Red Pepper-Tomato Sauce

1. 1

   Toss 12 oz.

2. 2

   (340 g) of the onions with 2 cups (500 mL) of the dressing (or toss 3 oz.

3. 3

   [85 g] of the onions with 1/2 cup [125 mL] of the dressing for trial recipe); spread onto bottom of parchment paper-lined sheet pan.

4. 4

   Season tomatoes with 1 tsp.

5. 5

   (5 mL) each salt and black pepper (or season with 1/2 tsp.

6. 6

   [2 mL] each salt and black pepper for trial recipe); spread onto bottom of separate sheet pan.

7. 7

   Bake both in 325 degrees F-convection oven 10 to 15 min.

8. 8

   or until onions and tomatoes are tender and slightly caramelized.

9. 9

   Cool.

10. 10

    Process remaining 4 oz.

11. 11

    (115 g) onions (or remaining 1 oz.

12. 12

    [30 g] onions for trial recipe) and tomatoes in food processor until pureed.

13. 13

    Transfer to bowl; season with remaining 1 tsp.

14. 14

    (5 mL) each salt and black pepper (or with remaining 1/2 tsp.

15. 15

    [2 mL] each salt and black pepper for trial recipe).

16. 16

    Stir in remaining 2 cups (500 mL) dressing (or remaining 1/2 cup [125 mL] dressing for trial recipe) and 1 cup (250 mL) of the caramelized onions (or 1/4 cup [50 mL] of the caramelized onions for trial recipe).

17. 17

    Reserve remaining caramelized onions for another use.

18. 18

    (See Tip.)

* Per serving · 4 servings · Values may vary.

No additional tips available.