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This is no ordinary Roasted Tomato and Red Pepper Sauce
This is no ordinary Roasted Tomato and Red Pepper Sauce. The roasted garlic and balsamic vinegar give it a depth of flavor that is oh so good. I used jarred red peppers, but feel free to roast your own.
Serve this with Turkey Meatloaf or as a spread on hamburgers or chicken sandwiches.
Heat oven to 350°F
Cut the top quarter off the garlic bulb, drizzle with olive oil and sprinkle with salt. Wrap securely in foil. Halve the tomatoes; place cut side up on a foil covered baking sheet, lightly salt. Place the garlic and tomato halves in the oven and cook for 1 hour.
Squeeze the cloves of garlic into a food processor or blender; add the roasted tomatoes, drained peppers, olive oil, and vinegar. Blend until smooth; taste, add salt and pepper to taste. Add sugar if the sauce seems to acidic or tart.
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