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Roasted Tomato and Red Pepper Sauce

Roasted Tomato and Red Pepper Sauce

Ingredients

  • 1 bulb garlic
  • 1/2 pound black plum tomatoes, or other ripe dark tomato
  • 1 small jar roasted red peppers, drained (about 1/2 cup), or roast your own
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar (use some good stuff)
  • Salt and freshly ground pepper, to taste
  • Pinch sugar, optional

Method

    Step 1

  • Heat oven to 350°F
  • Step 2

  • 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.
  • Step 3

  • 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 too acidic or tart.

This is no ordinary Roasted Tomato and Red Pepper Sauce. The roasting of garlic, tomatoes AND red peppers kicks it up to flavortown.

Roasted Tomato and Red Pepper Sauce


 

The making of Roasted Tomato and Red Pepper Sauce

A printer-friendly recipe card can be found at the bottom of this post

 

Homemade Ketchup

 

This is no ordinary sauce.  The roasted garlic, roasted tomato, roasted red peppers, and balsamic vinegar give it a depth of flavor that is oh so good.

For this recipe, I used jarred red peppers. I find that overall jarred roasted peppers are fine, I buy Mezzetta or Trader Joe’s brand. With Trader Joe’s I find I usually get two whole papers in the jar, like whole and intact. I like that because I know it is all the same pepper. But if you have time, feel free to roast your own. There are a number of different ways to roast peppers, on the stovetop; over an open flame, on a gas or charcoal grill, or under a broiler. 

I served this with my recipe for Turkey Meatloaf but it is equally good as a spread on hamburgers or chicken sandwiches.

 

A serving of Turkey Meatloaf with Roasted Tomato and Red Pepper Sauce.

 Turkey Meatloaf with Roasted Tomato and Red Pepper Sauce

 

Yield: 1/2 cup

Roasted Tomato and Red Pepper Sauce

Roasted Tomato and Red Pepper Sauce

This is no ordinary Roasted Tomato and Red Pepper Sauce.  The roasted garlic, tomatoes, red peppers, and balsamic vinegar give it a depth of flavor that is oh so good.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 bulb garlic
  • 1/2 pound black plum tomatoes, or another ripe dark tomato
  • 1 small jar roasted red peppers, drained (about 1/2 cup), or roast your own
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar (use some good stuff)
  • Salt and freshly ground pepper, to taste
  • Pinch sugar, optional

Instructions

Step 1

Heat oven to 350°F

Step 2

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.

Step 3

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 too acidic or tart.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 30Total Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 137mgCarbohydrates: 3gFiber: 1gProtein: 1g

Based on 2 tablespoons as a serving size. Nutritional date my not be 100% accurate

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