Roasted Red Pepper Tomato Sauce


  • 1 large red bell pepper (1/2 lb)
  • 1 teaspoon olive oil
  • ½ pound plum tomatoes
  • 1 small head garlic (2 inches in diameter)
  • 1 ½ teaspoons fresh lemon juice
  • ½ teaspoon balsamic vinegar

Preheat oven to 375°F. Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, in a foil-lined 13- by 9- by 2-inch baking pan and sprinkle lightly with salt. Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven...

View full recipe at Epicurious


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