2000s Recipes + Menus
Roasted Red Pepper Tomato Sauce
- Active time:10 min
- Start to finish:1 1/2 hr
- 1 small head garlic (2 inches in diameter)
- 1/2 lb plum tomatoes, halved lengthwise
- 1 large red bell pepper (1/2 lb)
- 1 teaspoon olive oil
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon balsamic vinegar, or to taste
Preheat oven to 375°F.
Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, in a foil-lined 13- by 9- by 2-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.
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.
Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth.
Each 2-tablespoon serving contains about 30 calories and 1 gram fat.