ROASTED TOMATO AND RED PEPPER SAUCE

I love whipping up my own sauce when I have some tomatoes I need to use up! Making your own sauce is also a great way to ensure you control the sodium and sugar levels. I make this recipe when I don’t have much time and want to quickly make some sauce to be used in the next few days!

Roasted Tomato and Red Pepper Sauce

Serves: 4

Can be stored in the refrigerator for 5-7 days

Ingredients:

4-6 whole cluster tomatoes

1 whole red pepper

2 tbsp olive oil

1 tbsp black pepper

2 tsp red chili flakes

1 tbsp oregano

1 tbsp garlic powder

1 tsp onion powder

Preheat your oven to 375 degrees F. As the oven warms, begin quartering the tomatoes and laying them onto a baking pan. Deseed your red pepper and cut in half twice. After both your tomatoes and red pepper pieces are on the pan, drizzle with olive oil and the spices. I really like these spices but they can be adjusted to taste.

Bake the pan for about 10-15 minutes. The tomatoes and red pepper should be fragrant and soft but not burned. When the pan has been removed from the oven, allow it to cool for at least 5 minutes. Peel the skin from the tomatoes and add to a blender. The red pepper can be added as is. Add about 1-2 tsp of olive oil to your blender and pulse until the sauce has your desired consistency.

When it’s done, store in a tight container. This sauce tastes great with noodles or on pizza. I like to add some lemon zest when I cook with it.