Roasted Red Pepper Sauce
Basic ingredients and in only an hour you are left with a velvety tomato sauce perfect for pasta.
Ingredients
- 10roma/plum tomatoes (cut in half)
- 2red bell peppers (rough chop)
- 2 mediumyellow onions (rough chop)
- 2 headsgarlic (broken apart but left in skin)
- 1 ½ tbspolive oil
- 1tbsp salt (kosher preferred)
- ¾ cupbasil (finely chopped)
- red chili flakes
- black pepper (freshly ground)
Directions
- 1
Preheat oven to 425°. On a sheet pan toss tomatoes, bell peppers, onions, and garlic in 1-2 tbsp of olive oil, a heavy pinch of salt, a few cracks of black pepper.
- 2
Roast for 35-40 minutes until tomatoes and onions shrivel, and bell pepper chars (see image above).
- 3
If opting to remove the skins let it cool for 10 minutes before peeling them back.
- 4
Remove the garlic from the bulb (discard this) and add everything to a blender with the fresh basil. Blend to desired consistency. You can also toss everything in the pot and use an immersion blender for this step.
- 5
If the mixture isn’t already in a pot, transfer it now. Stir in a pinch of red pepper flakes and season with salt to taste if needed. Simmer the sauce with the lid on for 5–7 minutes. From here, you can either store it in the fridge or enjoy it right away