ROASTED RED PEPPER TOMATO SAUCE

ROASTED RED PEPPER TOMATO SAUCE (about 3/4 cup)

Meatloaf, Market Street meatloaf, tomato red pepper sauce 4 OLYMPUS DIGITAL CAMERA

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s