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Categories:Viewed: 70 - Published at: 3 years ago
Ingredients
- 1 garlic head
- 4 medium plum (Roma) tomatoes, halved lengthwise (about 1/2 pound)
- Kosher salt
- 1 large red bell pepper, stemmed, seeded, and quartered
- 1 teaspoon olive oil
- 1 1/2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon balsamic vinegar
Method
- Preheat the oven to convection roast at 375F.
- Cover a baking sheet with foil and coat with nonstick spray.
- Cut off and discard the top quarter of the garlic head and wrap the head in foil.
- Arrange the tomatoes, cut sides up, on the baking sheet; sprinkle with salt.
- Add the pepper, skin side up, and the garlic head to the pan.
- Roast the vegetables in the center or top third of the oven for 45 to 55 minutes, until soft.
- Remove the pepper after 20 minutes and wrap it in foil.
- When the pepper is cooled, remove and discard the skin.
- Put the pepper and tomatoes into a food processor fitted with the steel blade or a blender.
- Squeeze the roasted garlic cloves out of their skins and add to the tomatoes and peppers along with the olive oil, lemon juice, and vinegar.
- Puree the sauce until smooth.
