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.
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1gSodium: 137mgFiber: 1gCalories: 30kcalPolyunsaturated Fat: 1gFat: 2gProtein: 1gCarbohydrates: 3g
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