Tomato and roasted red pepper sauce
Spicy smokey red pepper sauce with a touch of cream
Ingredients
To roast in the oven:
- 1/4 cup olive oil
- 1 medium Onion chopped
- 1/2 tsp salt
- 10 cloves garlic minced
- 1 large Red bell pepper chopped
To add to the roast veggies in the blender:
- 1 tsp red pepper flakes
- 1/2 cup almonds
- 2 tsp Smoked paprika
- 1/2 cup Heavy whipping cream
- 1 tsp salt
- 1/2 cup olive oil
- 1/4 cup sun-dried tomatoes in oil
- 1/4 cup red wine vinegar
- 1/2 cup water
Instructions
- Preheat the oven to 500 degrees Fahrenheit and place an oven rack in the highest location in the oven.
- Cut the ends off the onions and peel off the skin. Slice in half and then into 1/2 slices.
- Slice the pepper in half, remove the stem and seeds, and slice into 1/2 thick slices.
- Separate the garlic cloves from the bulb, but leave to skins around each clove intact (do not peel the individual cloves).
- Toss the onion and pepper slices with the 1/4 cup oil and 1 tsp salt and place on a parchment paper-lined baking sheet.
- Place on the highest baking rack in the preheated oven and roast until the edges of the vegetables begin to brown and blacken. This should take about 30 minutes.
- Once to veggies have cooled, peel the skins off the garlic cloves and add the peeled cloves to the bowl of your food processor.
- Add the remaining ingredients and blend into a paste-like consistency. If you prefer a slightly thinner sauce, add more water to your desired thickness.
