This is no ordinary Roasted Tomato and Red Pepper Sauce. The roasting of garlic, tomatoes AND red peppers kicks it up to flavortown.
The making of Roasted Tomato and Red Pepper Sauce
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.
Turkey Meatloaf with Roasted Tomato and Red Pepper Sauce
Roasted Tomato and Red Pepper Sauce
- 1 bulb garlic
- ½ pound black plum tomatoes or another ripe dark tomato
- 1 small jar roasted red peppers drained (about ½ 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
- 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 too acidic or tart.