Roasted Red Pepper Sauce
Basic ingredients and in only an hour you are left with a velvety tomato sauce perfect for pasta.
Servings 2 quarts
Ingredients
- 10 roma/plum tomatoes cut in half
- 2 red bell peppers rough chop
- 2 medium yellow onions rough chop
- 2 heads garlic broken apart but left in skin
- 1 1/2 tbsp olive oil
- 1+ tbsp salt kosher preferred
- 3/4 cup basil finely chopped
- red chili flakes
- black pepper freshly ground
Instructions
- Preheat oven to 400°. On a sheet pan toss tomatoes, bell peppers, onions, and garlic in olive oil, 1 tbsp of salt, a few cracks of black pepper, and a heavy pinch of chili flakes (approx 1 tsp).
- Roast for 35-45 minutes until tomatoes and onions shrivel, and bell pepper chars (see image above).
- Add everything to a blender or food processor, making sure you remove the garlic from the skin (discard this). Blend to desired consistency.
- Over medium-low heat add sauce to a pot, add basil, 1 tsp of chili flakes, and salt. Begin with 2 tsp of salt, however add more to taste. Simmer for 5-7 minutes and enjoy!
Notes
- If not canning, sauce can be stored for up to 1 week in an air tight container.