2000s Recipes + Menus

Roasted Red Pepper Tomato Sauce

Makesabout 3/4 cup
  • Active time:10 min
  • Start to finish:1 1/2 hr
January 2003
This recipe is an accompaniment for Turkey Meatloaf.
  • 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.
Cook's note: Sauce can be made 1 day ahead and chilled, covered.
Each 2-tablespoon serving contains about 30 calories and 1 gram fat.
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