ROASTED RED PEPPER TOMATO SAUCE (about 3/4 cup)
1 small head garlic (2 inches in diameter)
½ pound plum tomatoes, halved lengthwise
1 large red bell pepper (½ pound)
1 teaspoon olive oil
1-½ teaspoons fresh lemon juice
½ teaspoon balsamic vinegar, or to taste
1. Preheat oven to 375*.
2. 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 garlic (in foil), and whole bell pepper to pan and roast vegetables in middle of oven for 1 hour.
3. 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. Remove garlic from foil and squeeze flesh from the papery skins into the processor, add remaining ingredients and salt and pepper to taste and puree sauce until smooth. (Sauce can be made 1 day ahead and chilled, covered.)
from Gourmet Everyday Meals