Roasted Red Pepper Tomato Sauce Recipes

Steps:

• Cook the onions in a little oil until softened and translucent. Add the garlic and cook for a further minute, then add the peppers and cook for a further 5 minutes. Add the tinned tomatoes, red wine, herbs and season well. Mix thoroughly and simmer down for 20 mins or so.
• Squeeze the baby plum tomatoes between your fingers and rip the flesh into 3 or 4 pieces, adding the flesh and the juice to the sauce. Cook down a little more. If you want the sauce for fish or chicken, you need to cook it down to a thick consistency. If it is for pasta on its own you want it a bit runnier. If it is for pasta and meatballs you want it runnier still as it needs to coat the pasta as well as the meatballs. Use your judgement. Whichever way you are serving this sauce it is great with freshly grated parmesan over the top!

Steps:

• Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the peppers on a baking tray and roast in the oven for about 45 mins until the skins are blackened. Remove from the oven and put into a plastic bag - this makes them sweat and the skins slip off more easily. When cool enough to handle, peel off the skins with your fingers. Slice the peppers open, pick out and discard all the seeds and membrane, then roughly chop the red flesh.
• Heat the olive oil in a frying pan. When hot, fry the garlic and shallot for a few mins. Add the chopped peppers and continue to fry for a few mins, stirring to combine everything. Add the vegetable stock, bring to the boil, then allow it to reduce a little.
• Pour the contents of the pan into a blender and whizz until smooth. Adjust the seasoning to taste. Depending on the ripeness of the peppers, you shouldn't need any sugar - but if they retain a slightly bitter flavour, return the sauce to the pan, add sugar to taste and let it dissolve over the heat. Serve hot or at room temperature.

Steps:

• Preheat oven to 375°F.
• Cut top 1/4 off garlic head and cut around to expose as many cloves as possible.
• 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).
• Place whole red pepper in dish and place in oven.
• 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).
• 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.
• Meanwhile, pour can of diced tomatoes in blender.
• Add balsamic vinegar, salt, sugar and red pepper flakes.
• Squeeze cloves out of garlic head (you can leave the skins on).
• Once pepper has cooled, peel off skin (it should come right off), cut open, take out seeds and remove stem
• Place pepper in blender.
• Puree mixture until blended.
• Stir in cornstarch.
• Heat up on stove when ready to eat or store in container and freeze for later.