Directions:
- Preheat oven to 375°F.
- 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.
- 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.
- 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.
- Cooks' note: Sauce can be made 1 day ahead and chilled, covered.
- Each 2-tablespoon serving contains about 30 calories and 1 gram fat. Nutritional analysis provided by Gourmet
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.16 Kcal (553 kJ) | ||
| Calories from fat | 40.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.53g | 7% | |
|---|---|---|---|
| Sodium | 19.34mg | 1% | |
| Potassium | 759.78mg | 16% | |
| Total Carbs | 20.11g | 7% | |
| Sugars | 14.26g | 57% | |
| Dietary Fiber | 4.6g | 18% | |
| Protein | 2.45g | 5% | |
| Vitamin C | 217mg | 362% | |
| Vitamin A | 4.5mg | 151% | |
| Iron | 77.2mg | 429% | |
| Calcium | 38.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 28.04 Kcal (117 kJ) | ||
| Calories from fat | 8.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.96g | 7% | |
|---|---|---|---|
| Sodium | 4.1mg | 1% | |
| Potassium | 161.22mg | 16% | |
| Total Carbs | 4.27g | 7% | |
| Sugars | 3.03g | 57% | |
| Dietary Fiber | 0.98g | 18% | |
| Protein | 0.52g | 5% | |
| Vitamin C | 46.1mg | 362% | |
| Vitamin A | 1mg | 151% | |
| Iron | 16.4mg | 429% | |
| Calcium | 8.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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