Roasted Garlic Bell Pepper And Tomato Blender Sauce Recipes

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ROASTED TOMATO AND BELL PEPPER SALSA



Roasted Tomato and Bell Pepper Salsa image

Categories     Condiment/Spread     Garlic     Onion     Pepper     Tomato     Summer     Gourmet

Yield Makes 2 1/4 cups

Number Of Ingredients 8

4 plum tomatoes (1 1/4 lb)
1 red bell pepper, quartered lengthwise and stemmed
1 medium onion, sliced 1/2 inch thick
4 garlic cloves, left unpeeled
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon dried hot red pepper flakes
3/4 teaspoon salt

Steps:

  • Preheat broiler.
  • Toss tomatoes, bell pepper, onion, and garlic with oil in a shallow (1-inch-deep) baking pan and broil about 4 inches from heat, turning occasionally, until lightly charred on all sides, about 10 minutes. Cool 10 minutes.
  • Peel garlic and purée in a blender with roasted vegetables, lemon juice, red pepper flakes, and salt until smooth.

ROASTED RED PEPPER TOMATO SAUCE



Roasted Red Pepper Tomato Sauce image

Categories     Sauce     Fruit Juice     Blender     Garlic     Tomato     Side     Roast     Lemon     Bell Pepper     Fall     Gourmet

Number Of Ingredients 6

1 small head garlic (2 inches in diameter)
1/2 pound plum tomatoes, halved lengthwise
1 large red bell pepper (1/2 pound)
1 teaspoon olive oil
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon balsamic vinegar, or to taste

Steps:

  • Preheat oven to 375°F.
  • Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, in a foil-lined 13- by 9- by 2-inch baking pan and sprinkle lightly with salt. Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour.
  • Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
  • Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth.

ROASTED GARLIC, BELL PEPPER AND TOMATO BLENDER SAUCE



Roasted Garlic, Bell Pepper and Tomato Blender Sauce image

This was a recipe that I created one summer afternoon when I had a big crop of tomatoes from my garden. It is wonderful on pasta with a sprinkle of Romano cheese.

Provided by NUBBYJEN

Categories     Tomato Pasta Sauce

Time 1h

Yield 4

Number Of Ingredients 8

5 cloves garlic, chopped
¼ 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

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).n
  • 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.n
  • Meanwhile, put tomatoes in a blender and blend until pureed. Add bell peppers and blend until pureed.n
  • 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.n
  • 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.n

Nutrition Facts : Calories 216.8 calories, Carbohydrate 12.8 g, Fat 17.9 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 2.6 g, Sodium 415.6 mg, Sugar 6.8 g

ROASTED GARLIC, BELL PEPPER AND TOMATO BLENDER SAUCE



Roasted Garlic, Bell Pepper and Tomato Blender Sauce image

This was a recipe that I created one summer afternoon when I had a big crop of tomatoes from my garden. It is wonderful on pasta with a sprinkle of Romano cheese.

Provided by NUBBYJEN

Categories     Tomato Pasta Sauce

Time 1h

Yield 4

Number Of Ingredients 8

5 cloves garlic, chopped
¼ 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

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).n
  • 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.n
  • Meanwhile, put tomatoes in a blender and blend until pureed. Add bell peppers and blend until pureed.n
  • 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.n
  • 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.n

Nutrition Facts : Calories 216.8 calories, Carbohydrate 12.8 g, Fat 17.9 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 2.6 g, Sodium 415.6 mg, Sugar 6.8 g

BEST EVER ROASTED GARLIC TOMATO SAUCE



Best Ever Roasted Garlic Tomato Sauce image

A Rich Intense Sauce filled with sweet red peppers, sweet onions, earthy mushrooms, savory herbs and of course creamy roasted garlic. Don't hesitate with the garlic use it all. A foundation for so many yummy dishes - pizzas, pasta, chicken, and fish, or use in a Parmesan dish of choice.

Provided by Rita1652

Categories     Low Protein

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1 onion, diced
1 red pepper, diced
5 ounces button mushrooms, sliced
6 ounces tomato paste
1/4 cup dry sherry
1 teaspoon salt
1/2 teaspoon brown sugar
1/4-1/2 teaspoon chili pepper flakes
1/2 teaspoon garlic powder
1/4-1/2 teaspoon smoked paprika
1/2 teaspoon thyme
1 teaspoon oregano
1 teaspoon parsley
1/4 teaspoon dried basil leaves
2 (28 ounce) cans crushed tomatoes
3 heads roasted garlic, Be sure white throughout with no green in center before roasting, cloves removed from skins
3 fresh basil leaves, chopped

Steps:

  • In a large saucepan saute the onion, peppers, and mushrooms in the olive oil over medium-high heat until soft and lightly golden, 7 minutes.
  • Stir in the tomato paste and cook for 3 minutes.
  • Pour in the sherry, add the salt, brown sugar, pepper flakes, garlic powder, paprika, thyme, oregano, parsley, basil, the tomatoes, stir to combine and bring to a boil. Reduce the heat to a slow simmer and cook for 30 minutes, stirring occasionally.
  • Mash the roasted garlic cloves.
  • Add the roasted garlic and stir to combine. Continue to simmer for 30 minutes. Add fresh basil. Serve over pasta of choice.
  • For a smooth sauce use in immersion blender.

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