Tomato and roasted red pepper sauce
This sauce is super easy to make, but tastes like you spent gobs of time preparing the ingredients. It’s up to you whether or not you want to reveal your secrets. These include roasting the veggies and garlic in the oven and adding smoked paprika when you blend everything together. The end result tastes like a lot of hard work, and only you and I know it’s not.
Notes:
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.
