Roasted Tomato And Red Pepper Sauce
Roasted Tomato and Red Pepper Sauce is a vibrant, flavorful blend of sweet tomatoes and smoky red peppers. Perfect for pasta, grilled dishes, or as a dipping sauce, this recipe elevates any meal with its rich, roasted essence. Simple yet sophisticated, it's a delicious celebration of fresh, wholesome ingredients.
Equipment
- Baking sheet
- Blender or food processor
- Sharp knife
- Cutting board
Ingredients
- 6 ripe tomatoes halved (as necessary)
- 2 large red bell peppers quartered and seeds removed
- 1 medium red onion cut into wedges
- 4 cloves of garlic peeled
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional, for a bit of heat
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- 1/4 cup fresh basil leaves chopped
- 1/4 cup fresh parsley leaves chopped
Instructions
- Preheat your oven to 400°F (200°C). This ensures the oven is hot enough to roast the vegetables perfectly.
- Halve the tomatoes and quarter the red bell peppers. Remove the seeds from the peppers. Cut the red onion into wedges and peel the garlic cloves. Place all the vegetables on a baking sheet.
- Drizzle the vegetables with olive oil and sprinkle with salt, dried oregano, and red pepper flakes if you want some heat. Mix all the ingredients well by hand if necessary.
- Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly charred. This roasting process brings out the natural sweetness and depth of flavor in the vegetables.
- Once the vegetables are roasted, let them cool slightly. Transfer them to a blender or food processor. Add the balsamic vinegar, tomato paste, chopped basil, and parsley leaves. Blend until smooth. Taste and adjust the seasoning as needed.
- Your roasted tomato and red pepper sauce is ready. Serve it warm over pasta, or grilled meats, or use it as a dipping sauce.
Notes
Roasting the vegetables is the key factor to unlocking their full flavour potential.