Roasted Red Pepper and Tomato Sauce

Name: Roasted Red Pepper and Tomato Sauce
Yield: makes about 1 cup
Ingredients: 1 garlic head; 4 medium plum (Roma) tomatoes, halved lengthwise (about 1/2 pound); Kosher salt; 1 large red bell pepper, stemmed, seeded, and quartered; 1 teaspoon olive oil; 1 1/2 teaspoons freshly squeezed lemon juice; 1/2 teaspoon balsamic vinegar

December 9, 2011

Not only is this sauce delicious with meat loaf, it also goes well with roasted chicken or salmon.

Cooks' Note

If making this sauce to serve with Turkey Meat Loaf, cook it at the same time, on a rack beneath the meat loaf.

Recipe information

Yield
makes about 1 cup

Ingredients

1 garlic head

4 medium plum (Roma) tomatoes, halved lengthwise (about 1/2 pound)

Kosher salt

1 large red bell pepper, stemmed, seeded, and quartered

1 teaspoon olive oil

1 1/2 teaspoons freshly squeezed lemon juice

1/2 teaspoon balsamic vinegar

Preparation

Step 1
Preheat the oven to convection roast at 375°F. Cover a baking sheet with foil and coat with nonstick spray.
Step 2
Cut off and discard the top quarter of the garlic head and wrap the head in foil. Arrange the tomatoes, cut sides up, on the baking sheet; sprinkle with salt. Add the pepper, skin side up, and the garlic head to the pan. Roast the vegetables in the center or top third of the oven for 45 to 55 minutes, until soft. Remove the pepper after 20 minutes and wrap it in foil. When the pepper is cooled, remove and discard the skin.
Step 3
Put the pepper and tomatoes into a food processor fitted with the steel blade or a blender. Squeeze the roasted garlic cloves out of their skins and add to the tomatoes and peppers along with the olive oil, lemon juice, and vinegar. Puree the sauce until smooth.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.

TagsSauce Bell Pepper Vegetable Plum Tomato Tomato Garlic Root Vegetable Dairy Free Gluten Free Nut Free Vegan Vegetarian Meal Prep Roast Blender Food Processor Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes