2000s Recipes + Menus
Roasted Red Pepper Tomato Sauce
Makesabout 3/4 cup
- Active time:10 min
- Start to finish:1 1/2 hr
January 2003
This recipe is an accompaniment for Turkey Meatloaf.
- 1 small head garlic (2 inches in diameter)
- 1/2 lb plum tomatoes, halved lengthwise
- 1 large red bell pepper (1/2 lb)
- 1 teaspoon olive oil
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon balsamic vinegar, or to taste
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Preheat oven to 375°F.
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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 whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour.
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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 or blender along with tomatoes.
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Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth.
Cook's note: Sauce can be made 1 day ahead and chilled, covered.
Each 2-tablespoon serving contains about 30 calories and 1 gram fat.
Each 2-tablespoon serving contains about 30 calories and 1 gram fat.
- Keywords
- amy mastrangelo,
- dressing,
- red peppers,
- tomato
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