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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Creamy Roasted Tomato and Red Bell Pepper Sauce Recipe

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This recipe for Creamy Roasted Tomato and Red Bell Pepper Sauce is from Eating In: Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 large tomatoes, quartered
1 large red bell pepper, seeded and quartered
5 cloves garlic, chopped
5 fresh basil leaves (or 1 tbsp. dried basil flakes)
olive oil
1 cup heavy cream
salt & pepper
Directions:
Directions:
Toss tomatoes, bell peppers, garlic, and basil generously with olive oil. Sprinkle with salt and pepper. Roast in 400º oven for 40 minutes until tomatoes and peppers have broken down and edges are browned.

Let peppers cool down enough to remove skins. Puree peppers and tomatoes in blender, or use an immersion blender in stock pot. Mix in heavy cream and heat through.

Sauce will be thick. If you desire a thinner sauce, add vegetable or chicken broth until desired consistency. Serve over pasta of your choosing.
Personal Notes:
Personal Notes:
Add additional seasonings to your preference; Parmesan cheese, red pepper flakes, and fresh oregano make tasty additions to this yummy sauce.

 

 

 

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