Roasted Red Bell Peppers And Tomato Sauce Recipe 475
ROASTED RED PEPPER TOMATO SAUCE
Steps:
- 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.
ROASTED RED BELL PEPPERS AND TOMATO SAUCE RECIPE - (4.7/5)
Provided by ladygourmet
Number Of Ingredients 16
Steps:
- Preheat Oven 375 degrees: Wash and dry the peppers. Place on a baking pan and place in the oven until slightly charred. This will take about 25-30 minutes. Remove from the oven and let the peppers cool. When the peppers are cooled, gently remove the stems and try to save the juice from inside the peppers for added flavor in the sauce. Cut the peppers for the sauce. Heat a large frying pan with 2 tablespoons of olive oil. Add the sliced onion, garlic and carrots and sauté until the onion is soft and the garlic fragrant. Add the peppers, vinegar, seasonings and continue to sauté on low. Add the crushed tomatoes and the wine and gently simmer on low while preparing the spaghetti. Lift the spaghetti into the sauce and add an extra drizzle of olive oil, red pepper flakes and grated cheese.
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