- 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
- Preheat oven to 450 degrees F (230 degrees C).
- 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.
- Meanwhile, put tomatoes in a blender and blend until pureed. Add bell peppers and blend until pureed.
- 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.
- 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.
03/31/2018
recipepes.com
Roasted Garlic, Bell Pepper and Tomato Blender Sauce, recipe
PT15M
PT1H
5
455 calories
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