Roasted Red Pepper and Tomato Sauce

A friend recently gave me two pounds of little tomatoes. I thought, Awesome!

Then I thought, What in the world do I do with them?

I did some quick browsing online for tomato sauce recipes and came across this simple recipe. I modified it slightly to my taste, and boy, does it taste good.

I used:

olive oil
2 pounds fresh tomatoes
1 red bell pepper
2 of my mystery peppers
3 tbsp minced garlic
grass-fed butter
kosher salt
freshly ground black pepper

First, I sliced all those little tomatoes. Let me tell you, I didn’t know what I was getting myself into. My hands were cramping only a quarter of the way into the slicing. But I persevered. I also diced up the red bell pepper and minced my little peppers. I layered them all in a 9×13 pan, lined with aluminum foil that I had brushed with coconut oil. I added the garlic, drizzled just a bit of olive oil over it, sprinkled a little salt and the pepper, mixing it all together well.

Before baking

I added a few slices of butter (I keep my frozen because we use butter so infrequently) scattered across the top, then baked for 3 hours at 250°F. It was coming along nicely but I wanted to really “roast” them and get a little char going so I kicked it up to 300°F and let them go for another 1.5 hours.

After baking

Next, because Don and I don’t really like chunky sauce, I poured the contents into a container and used my immersion blender to smooth out the mix.

Before blending

It made about 2 cups of sauce, maybe a little more. Just enough for one meal for two I believe. I cannot wait to enjoy over a plate of spaghetti squash with some spicy meatballs.

Food is our common ground, a universal experience.
~ James Beard

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One comment

  1. My mouth is watering! That all looks completely delicious. Must have Italian food tonight, even if it isn’t as good as yours will be.

    Like

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