Roasted Red Pepper and Tomato Pasta Sauce

Total Time
1hr 10mins
Prep 1 hr
Cook 10 mins

My own creation after many trials and errors. The key here is the roasted garlic; it really gives the recipe a robust flavour. The result is a sweet, lovely and flavourful sauce.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Cut top 1/4 off garlic head and cut around to expose as many cloves as possible.
  3. Drizzle with olive oil and place on a baking dish or in a roasting pan (I usually roast vegetables along side it because it makes the vegetables nice and garlicky).
  4. Place whole red pepper in dish and place in oven.
  5. Roast for 1 hour or until cloves are soft and mushy inside (you should be able to squeeze a clove and have all the garlic goodness come right out).
  6. Place red pepper in plastic ziploc bag and seal, let sit about 10-15 minutes or until it cools and is easy enough to handle.
  7. Meanwhile, pour can of diced tomatoes in blender.
  8. Add balsamic vinegar, salt, sugar and red pepper flakes.
  9. Squeeze cloves out of garlic head (you can leave the skins on).
  10. Once pepper has cooled, peel off skin (it should come right off), cut open, take out seeds and remove stem
  11. Place pepper in blender.
  12. Puree mixture until blended.
  13. Stir in cornstarch.
  14. Heat up on stove when ready to eat or store in container and freeze for later.
Most Helpful

Simple, easy to prepare sauce with good flavour. Made for Pick A Chef Fall 2011. :)

Lori Mama October 13, 2011

We enjoyed this very much!!Will make again,tripled then froze in seperate containers.Thanks.

lin1 December 30, 2007