Roasted Red Pepper Tomato Sauce – a delicious recipe with head of garlic, tomato, red bell pepper, olive oil, lemon juice, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
3
Arrange tomatoes, cut sides up, in a foil-lined 13x9x2-inch baking pan and sprinkle lightly with salt.
4
Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour.
5
Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes.
6
when cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
7
Unwrap garlic and squeeze roasted cloves from skin into food processor (or blender).
8
Add remaining ingredients and salt and pepper to taste, then puree sauce until smooth.
287
kcal
Calories
1
g
Fat
61
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 small head of garlic, 12 lb plum tomato, halved lengthwise, 1 large red bell pepper (1/2 lb), 1 teaspoon olive oil, and more.
Yes, Roasted Red Pepper Tomato Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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