Roasted Garlic, Bell Pepper and Tomato Blender Sauce recipe

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Ingredients

5 cloves garlic, chopped
¼ 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

Nutrition Info

216.8 calories
carbohydrate: 12.8 g
cholesterol: : -
fat: 17.9 g
fiber: 2.6 g
protein: 3 g
saturatedFat: 2.6 g
servingSize: -
sodium: 415.6 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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