Roasted Garlic, Bell Pepper and Tomato Blender Sauce

Roasted Garlic, Bell Pepper and Tomato Blender Sauce

Side Dish Sauces and Condiments Sauces Pasta Sauces

This was a recipe that I created one summer afternoon when I had a big crop of tomatoes from my garden. It is wonderful on pasta with a sprinkle of Romano cheese.

Servings per recipe: 4
Calories per serving: 217
Preparation time: 15m
Total cooking time: 1h


  • 5 cloves garlic, chopped
  • 1/4 cup water
  • 5 tablespoons olive oil, divided
  • 6 small tomatoes
  • 1 (16 ounce) jar roasted red bell peppers
  • salt and pepper to taste
  • 1 teaspoon dried red pepper flakes
  • 1 tablespoon chopped fresh basil


  • 1   Preheat oven to 450 degrees F (230 degrees C).
  • 2   Place whole unpeeled head of garlic in an oven-safe dish with 1/4 cup water and drizzle 1 tablespoon olive oil on garlic. Roast in preheated oven for about 45 minutes.
  • 3   Meanwhile, put tomatoes in a blender and blend until pureed. Add bell peppers and blend until pureed.
  • 4   Break roasted cloves of garlic and squeeze 5 cloves into blender; blend in garlic. Add 4 tablespoons olive oil and blend briefly. Add salt and pepper to taste, dried red pepper flakes and basil; blend.
  • 5   The sauce is ready, but can either be refrigerated for a couple of days to blend the flavors or can be frozen. Sauce can be served cold or heated up until just warm.

Nutrion facts:

Total Fat 17.9g 28%
    Saturated Fat 3.0g  
Cholesterol 0mg  
Sodium 416mg 17%
Potassium 350mg 10%
Total Carbohydrates 12.8g 4%
Dietary Fiber 2.6g 10%
Protein 3g 6%
Sugars 7g  
Vitamin A 6019IU  
Vitamin C 81mg  
Calcium 34mg  
Iron 1mg  
Thiamin 0mg  
Niacin 1mg  
Vitamin B6 0mg  
Magnesium 17mg  
Folate 22mcg