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Roasted Pepper Sauce




Source of Recipe


martha stewart living


List of Ingredients




8 tablespoons olive oil, plus more for baking sheet
8 ounces plum tomatoes, quartered lengthwise
1 red bell pepper (12 ounces), quartered lengthwise and seeded
4 medium cloves garlic
Sea salt and freshly ground pepper
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon red wine vinegar


Recipe




1. Preheat oven to 425°. Lightly oil a baking sheet. Combine the tomatoes, red pepper, and garlic on prepared baking sheet. Drizzle with 6 tablespoons oil. Sprinkle with salt and pepper; toss to combine. Roast until vegetables are soft, and brown around the edges, 45 to 50 minutes. Squeeze garlic pulp from skins; discard skins.

2. Transfer vegetables to the bowl of a food processor. Process until smooth.

3. Heat remaining 2 tablespoons oil in a medium saucepan over low heat. Add vegetable mixture, thyme, and vinegar and cook until heated through. Taste and adjust for seasoning