Roasted Tomato, Basil, Red Pepper Sauce

July 20, 2018

 

 

 Ingredients:

  • 9 roma tomatoes

  • 10 cherry tomatoes

  • 2 red bell peppers

  • 1/3 cup extra virgin olive oil

  • 12 leaves fresh basil

  • 5 cloves garlic

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried thyme

  • black pepper, chili flakes, sea salt to taste

 

Directions:

  1. Preheat oven to 275F.

  2. Cut tomatoes into halves and remove cores. Cut peppers into quarters and remove seeds.

  3. Mix olive oil, herbs, torn basil, garlic, black pepper, chili flakes and sea salt in a mixing bowl. Coat tomatoes and peppers in the mixture.

  4. Place tomatoes and peppers onto a parchment lined baking sheet and drizzle any leftover oil from the bowl on top.

  5. Cook mixture in the oven for 2.5 hours. Remove from the oven and let the tomatoes and peppers cool for at least 10 minutes.

  6. Transfer mixture into a food processor or blender and blend until desired consistency. You may need to blend small batches at a time.

  7. Pour sauce over pasta. Freeze leftovers!

 

 

 

 

 

 

 

 

 

 

 

  

Please reload

Pea Hummus

Avocado Tostadas with Chipotle Cashew Cream

Whole Roasted Cauliflower over Lentils with Herb Tahini Sauce

1/2
Please reload