Roasted Garlic, Bell Pepper and Tomato Blender Sauce

Roasted Garlic, Bell Pepper and Tomato Blender Sauce

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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

1 h {{adjustedServings}} servings 217 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 416 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

12
  1. 13 Ratings

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I really enjoyed this recipe. I didn't have any roasted red pepper in a jar so i followed the roasted red pepper recipe from this site. I also substituted two tbs. oil for some sundried tomato s...

I changed a few things to make it perfect and spicy. I used fresh bell peppers. 2 red and 2 yellow roasted and skinned under cold water. 1 onion sliced, 2 garlic cloves, 1/2 tsp chili powder,...

This was a good way to use up my garden tomatoes. I used fresh roasted bells as well, and it turned out excellent. The flavor was lacking a little something, so only four stars, but perhaps it w...