ROASTED RED PEPPER AND TOMATO SAUCE
Sunday, January 6, 2019
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Ditch the jars and whip up this flavorful and veggie-packed Roasted crimson Pepper and Tomato Sauce. made from entire fresh tomatoes and red peppers, this sauce is sure to be a winner with the complete own family!
You ought to probably realize through now that i've a primary tour worm. It’s probable greater that i've troubles sitting nevertheless, however I also love dreaming about and making ready for my next ride.
Even as it's far a laugh to see the sector and experience new cultures, it's far one significantly high priced addiction. So until Martha Stewart buys out THM (I’m kidding…all of us realize Martha hates bloggers), I either need to relax at the tour or learn to price range my life a little higher.
INGREDIENTS
- 10 vine tomatoes, halved
- 2 red peppers
- 3 garlic cloves, minced
- olive oil (about 1 T)
- handful of fresh basil
- 1 tsp Italian seasoning
- 1 1/4 tsp sea salt
- 1/2 tsp black pepper
INSTRUCTIONS
- Preheat oven to 400 degrees F.
- In a 9 x 13 inch dish place 2 whole red peppers (pull off stems but keep whole) and halved tomatoes (skin side up) and drizzle with olive oil. Sprinkle with garlic and a 1/4 tsp of sea salt.
- Bake for 40 minutes.
- Remove from oven and cover with a piece of foil to steam for 10 minutes.
- Remove foil and let sit for 20 minutes.
- Peel off skin from red peppers and remove seeds.
- Place all baked ingredients into a food processor blender and pulse several times.
- Add in fresh basil, italian seasoning, 1 tsp of sea salt and black pepper. Pulse several more times until desired consistency is reached.
- Serve over pasta, spiralized noodles or base of choice. I had mine over gluten-free noodles with kale and chicken.
