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
Ingredients:
- 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
Directions:
- 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 |
