Name: Roasted Red Pepper and Tomato Sauce
Yield: Makes about 1 cup
Ingredients: 1 7- to 8-ounce red bell pepper; 2 plum tomatoes; 1/4 cup extra-virgin olive oil; 1 tablespoon apple cider vinegar; 1 garlic clove, peeled; 1/8 teaspoon cayenne pepper

Recipe information

Yield
Makes about 1 cup

Ingredients

1 7- to 8-ounce red bell pepper

2 plum tomatoes

1/4 cup extra-virgin olive oil

1 tablespoon apple cider vinegar

1 garlic clove, peeled

1/8 teaspoon cayenne pepper

Preparation

Char bell pepper and tomatoes directly over gas flame or in broiler until blackened on all sides. Transfer tomatoes to plate. Enclose pepper in paper bag 10 minutes. Peel, halve, and seed tomatoes; place in blender. Peel, seed, and chop pepper; add to blender. Add oil, vinegar, garlic, and cayenne; blend until smooth. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

TagsSauce Bell Pepper Vegetable Plum Tomato Tomato Dairy Free Gluten Free Nut Free Vegan Vegetarian Make Ahead Easy 5 Ingredients or Fewer Broil Blender Bon Appétit

Recipe notes

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