Imagine a sauce so rich and flavorful that it transforms any dish into a culinary masterpiece! Our Roasted Tomato and Pepper Sauce is not just a recipe; it’s an experience that captures the essence of Italian cuisine right in your kitchen. With just a handful of fresh ingredients, you can create a vibrant sauce bursting with the natural sweetness of ripe tomatoes and bell peppers. Perfect for pasta, pizza, or even as a dip, this sauce will have your taste buds dancing with delight. Ready to elevate your cooking game? Let’s dive into this simple yet sensational recipe!
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 lbs ripe tomatoes
- 1 red bell pepper
- 1 onion
- 4 cloves garlic
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help to caramelize the tomatoes and peppers, enhancing their natural sweetness.
- Wash the ripe tomatoes thoroughly under running water. Cut them in half or quarters, depending on their size, and remove the core. Place the prepared tomatoes in a large mixing bowl.
- Wash the red bell pepper, cut it in half, and remove the seeds and stem. Chop the pepper into large chunks and add them to the mixing bowl with the tomatoes.
- Peel the onion and cut it into wedges. Add the onion wedges to the mixing bowl with the tomatoes and peppers.
- Peel the garlic cloves and leave them whole. Add the garlic to the mixing bowl as well.
- Drizzle the olive oil over the vegetables in the bowl. Season with salt and pepper to taste. Toss everything together until the vegetables are well coated with oil and seasoning.
- Spread the seasoned vegetables evenly on a large baking sheet lined with parchment paper. Make sure they are in a single layer to ensure even roasting.
- Roast the vegetables in the preheated oven for about 35-40 minutes, or until the tomatoes are soft and slightly caramelized, and the peppers and onions are tender and golden brown.
- Once roasted, remove the baking sheet from the oven and let the vegetables cool for a few minutes. This will make them easier to handle.
- Transfer the roasted vegetables to a blender or food processor. Blend until smooth, or to your desired consistency. If you prefer a chunkier sauce, pulse the mixture a few times instead of blending it completely.
- Taste the sauce and adjust the seasoning with more salt and pepper if needed. If the sauce is too thick, you can add a splash of water or olive oil to reach your desired consistency.
- Serve the roasted tomato and pepper sauce over pasta, as a base for pizza, or as a dip. Garnish with fresh basil leaves for an added touch of flavor and color.
Tips
- Choose the Right Tomatoes: Opt for ripe, in-season tomatoes for the best flavor. Heirloom varieties work wonders in this sauce!
- Don’t Skip the Garlic: Roasting the garlic along with the vegetables mellows its flavor, adding a delicious depth to the sauce.
- Layer Your Flavors: Feel free to add herbs like oregano or thyme before roasting for an extra layer of flavor.
- Blend to Your Liking: For a smoother sauce, blend thoroughly; for a chunkier texture, pulse a few times in your blender.
- Adjust Consistency: If your sauce is too thick, simply stir in a little water or olive oil until you reach your desired consistency.
- Garnish for Presentation: Fresh basil not only adds flavor but also a beautiful pop of color—don’t forget to sprinkle some on top before serving!
- Make It Ahead: This sauce can be made in advance and stored in the fridge for up to a week or frozen for later use, making weeknight dinners a breeze.
Nutrition Facts
Calories: 129kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
