INGREDIENTS:
5 cloves garlic, chopped
1/4 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
DIRECTIONS:
1. Preheat oven to 450 degrees F (230 degrees C).
2. 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.
3. Meanwhile, put tomatoes in a blender and blend until pureed. Add bell peppers and blend until pureed.
4. 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.
5. 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.
Filed under: Pasta Recipes Sauce |
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