Roasted Garlic, Bell Pepper and Tomato Blender Sauce |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This was a recipe that I created one summer afternoon when I had a big crop of tomatoes from my garden. It is wonderful on pasta with a sprinkle of Romano cheese. Ingredients:
5 cloves garlic, chopped |
1/4 cup water |
5 tablespoons olive oil, divided |
6 small tomatoes |
1 (16 ounce) jar roasted red bell peppers |
salt and pepper to taste |
1 teaspoon dried red pepper flakes |
1 tablespoon chopped fresh basil |
Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Place whole unpeeled head of garlic in an oven-safe dish with 1/4 cup water and drizzle 1 tablespoon olive oil on garlic. Roast in preheated oven for about 45 minutes.
3. Meanwhile, put tomatoes in a blender and blend until pureed. Add bell peppers and blend until pureed.
4. Break roasted cloves of garlic and squeeze 5 cloves into blender; blend in garlic. Add 4 tablespoons olive oil and blend briefly. Add salt and pepper to taste, dried red pepper flakes and basil; blend.
5. The sauce is ready, but can either be refrigerated for a couple of days to blend the flavors or can be frozen. Sauce can be served cold or heated up until just warm.
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