however much garlic you feel like peeling (2 heads if you’re not in a hurry)
olive oil
salt and pepper
Instructions
1. Preheat the oven to 400° Slice the tomatoes in half and place
them on a sheet pan, cut side up. Use as many tomatoes as
needed to cover the sheet pan entirely.
2. Peel the onion, slice it in half, and then each half into 1” slices;
break up the onion pieces and scatter over the tomatoes. Core and
seed the bell pepper, slice and toss it on the sheet pan.
3. Leave the garlic cloves whole, just toss ‘em on with the
tomatoes. Drizzle the whole thing with olive oil and sprinkle with
salt and pepper. Toss it in the oven for about an hour, or until the
onions have started to take on some color. The roasting time truly
depends on how much time you’re willing to invest. Play with it
and find what works for you.
4. When you’ve decided you’re done roasting, transfer the
vegetables and juices to a pot, if you have an immersion blender,
or to the bowl of a blender/food processor. Either way, blitz until
smooth and creamy. Season with additional salt and pepper and
herbs, if you like. This sauce is incredibly lean on its own, so you
may need another hearty drizzle of olive oil to bring out the full
flavor of the dish.
Originally Submitted
10/5/2014
0 Out of 5 from
0 reviews
You can add this Roasted Tomato Sauce recipe to your own private DesktopCookbook.
