The fall is almost here and that means tomato and pepper season will soon be coming to an end. Sigh. But this delicious sauce recipe will allow you to savor summer flavors well into the winter. You can freeze or can the sauce to preserve it.
Heirloom Tomato & Roasted Red Pepper Sauce
- 3 red bell peppers
- 4 medium/large heirloom tomatoes
- 1/8 cup extra virgin olive oil
- 1 tbl fresh thyme
- 1 tbl fresh oregano
- 12 fresh basil leaves
- 1/4 tsp sea salt and pinch of black pepper
What to do:
- Preheat the oven to 500 degrees. Once heated add the peppers to the oven on a baking pan. Cook for 30 minutes.
- While the peppers are roasting, bring a pot of water to boil. Once boiling, add the tomatoes and cook for about a minute until the skins start to split.
- Remove the tomatoes from the hot water, dunk into a bowl of cold water (to stop the cooking), and place on a dish allowing them to cool completely. Once cooled, peel the tomatoes and drain off as much liquid as you can (this will make your sauce thicker).
- When the peppers are done, remove them from the oven and allow to cool as well. Once you can handle them, peel and discard their skins, stems, and seeds.
- Add the tomatoes, peppers, and remaining ingredients to a blender, and blend until smooth.
This sauce is great for dipping pita chips and veggies (carrots, cucumbers), and mixed into entrees. I especially like it with the following white bean stir fry. Tune in next week for the recipe. 🙂