Email to Cat      

Roasted Red Pepper-Tomato Sauce

Source of Recipe


From "The Gourmet Cookbook"






List of Ingredients



• 1 small head garlic (2 inches in diameter)
  
• 1/2 pound plum tomatoes, halved lengthwise
  
• Salt
  
• 1 large red bell pepper
  
• 1 tsp olive oil
  
• 1-1/2 tsp fresh lemon juice
  
• 1/2 tsp balsamic vinegar (or to taste)
  
• Freshly ground black pepper
  






Instructions



1. Put a rack in the middle of the oven and preheat oven to 375° F. Cut off and discard top quarter of garlic head. Wrap garlic in foil. Arrange tomatoes, cut sides up, in a foil-lined 13- x 9-inch baking pan and season lightly with salt. Add bell pepper and garlic (in foil) to pan and roast for 1 hour, turning occasionally.
   
   
2. Transfer bell pepper to a small bowl, cover bowl with plastic wrap, and let stand for 20 minutes.
   
   
3. When it is cool enough to handle, peel pepper and discard stem and seeds. Transfer to a food processor or blender and add tomatoes. Unwrap garlic and squeeze roasted cloves into food processor; discard skins. Add oil, lemon juice, vinegar, and salt and pepper to taste, and purée sauce until smooth.
   
   Makes about 3/4 cup.
   
   






Final Comments


The sauce can be made up to 1 day ahead and refrigerated, covered.