Roast Pepper Sauce
Try this Roast Pepper Sauce recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tsp olive oil
- 1.5 tsp lemon juice
- 1 large red pepper
- 1 garlic head
- 225 g plum tomatoes
- 0.5 tsp balsamic vinegar
- Carbohydrate 20.7055435442832 g
- Cholesterol 0 mg
- Fat 2.08539125340296 g
- Fiber 6.23649321946981 g
- Protein 3.8650092661933 g
- Saturated Fat 0.265893643177584 g
- Serving Size 1 1 Serving (400g)
- Sodium 19.1054276768953 mg
- Sugar 14.4690503248134 g
- Trans Fat 0.494519159022552 g
- Calories 110 calories
Preheat oven to 190 degrees celcius. Cut off and discard the top quarter of the garlic head and wrap the remainder in foil. Arrange the tomatoes (cut side up) on the foil-lined baking sheet and sprinkle lightly with salt. Add the red pepper and the foil wrapped garlic and roast for 1 hour until the tomatoes are just beginning to char, the garlic is completely tender and the pepper is cooked through with blackened skin. Transfer the pepper to a bowl, cover with cling film and leave to stand for 20 minutes. When cool enough to handle, peel and discard the core and seeds. Put the flesh in a food processor with the tomatoes. Add the lemon juice, olive oil ad balsamic vinegar and blend until smooth.
