ROASTED RED PEPPER AND TOMATO PASTA SAUCE
My own creation after many trials and errors. The key here is the roasted garlic; it really gives the recipe a robust flavour. The result is a sweet, lovely and flavourful sauce.
Provided by KitchenKelly
Categories Sauces
Time 1h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Cut top 1/4 off garlic head and cut around to expose as many cloves as possible.
- Drizzle with olive oil and place on a baking dish or in a roasting pan (I usually roast vegetables along side it because it makes the vegetables nice and garlicky).
- Place whole red pepper in dish and place in oven.
- Roast for 1 hour or until cloves are soft and mushy inside (you should be able to squeeze a clove and have all the garlic goodness come right out).
- Place red pepper in plastic ziploc bag and seal, let sit about 10-15 minutes or until it cools and is easy enough to handle.
- Meanwhile, pour can of diced tomatoes in blender.
- Add balsamic vinegar, salt, sugar and red pepper flakes.
- Squeeze cloves out of garlic head (you can leave the skins on).
- Once pepper has cooled, peel off skin (it should come right off), cut open, take out seeds and remove stem
- Place pepper in blender.
- Puree mixture until blended.
- Stir in cornstarch.
- Heat up on stove when ready to eat or store in container and freeze for later.
ROASTED RED PEPPER TOMATO SAUCE
Steps:
- Preheat oven to 375°F.
- Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, in a foil-lined 13- by 9- by 2-inch baking pan and sprinkle lightly with salt. Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour.
- Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
- Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth.
ROASTED RED PEPPER SAUCE
This sauce is perfect over seafood, grilled or roasted chicken and turkey, broiled flank steak, and roasted vegetables; it's also amazing with pasta. Try substituting an equal amount of oil-packed sun-dried tomatoes for the roasted red peppers.
Provided by Robin Miller : Food Network
Categories condiment
Time 20m
Yield makes 2 cups, 4 servings
Number Of Ingredients 6
Steps:
- In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season, to taste, with salt and pepper. Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.
GRILLED RED PEPPER-TOMATO SAUCE
Steps:
- Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper.
ROASTED RED PEPPER SAUCE
This crock pot recipe came from an early edition of Quick Cooking, and I have been making LARGE quantities since. Now is the time of an "embarrassment of riches" of plum tomatoes, so a winter meal of chicken cacciatore brings all those summer flavors back.
Provided by NurseJaney
Categories One Dish Meal
Time 4h40m
Yield 3 containers, 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Coarsely chop plum tomatoes.
- Chop sweet onion.
- Drain and chop roasted red peppers.
- Drain and chop marinated artichoke hearts.
- Quarter or slice fresh mushrooms.
- Drain ripe olives.
- In a 5 quart slow cooker, combine all ingredients except pasta.
- Use fresh herbs when available.
- Cover and cook on HIGH for 4-5 hours, until all flavors are blended.
- When cooled some, use a wand mixer to blend into sauce consistency.
- Serve over pasta, or browned chicken.
- Yields approximately 15 cups.
- Freeze in 6 cup containers for future use.
Nutrition Facts : Calories 136.5, Fat 6.2, SaturatedFat 0.9, Sodium 327.2, Carbohydrate 19.9, Fiber 5.5, Sugar 11.4, Protein 3.9
ROASTED RED PEPPER CREAM SAUCE
A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
Provided by BOB BAILEY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
- Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
- In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
- Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 5.9 g, Cholesterol 41.5 mg, Fat 18.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 257.7 mg, Sugar 1.8 g
ROASTED RED PEPPER AND TOMATO SOUP
On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.
Provided by Carol Crane
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 15
Steps:
- Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
- Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
- Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
- Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
- Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
- Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.
Nutrition Facts : Calories 170 calories, Carbohydrate 14.2 g, Cholesterol 16.5 mg, Fat 9.6 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 812.4 mg, Sugar 7.3 g
ROASTED RED PEPPER & TOMATO SAUCE OVER LINGUINE
I had a large jar of roasted peppers that I needed to use and came up with this low fat recipe. If sauce is to thick you can thin with some of the pasta water. You can use 1 tablespoon dried Italian herbs in place of the dried oregano, parsley, marjoram, & basil
Provided by Rita1652
Categories Peppers
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Heat oil in a heavy bottom pan.
- Add the onion, garlic, celery, and mushrooms. Saute till onions are translucent.
- Add rest of sauce ingredients. Simmer gently for 30-60 minutes.
- Cover and keep warm.
- Bring a large pot of water to a boil. Add 1/4 teaspoon salt. Add the pasta and cook until al dente. Drain the pasta in a colander.
- If serving immediately, it is not necessary to rinse the pasta. Transfer the pasta to warmed plates. Top with the Roasted Red Pepper Sauce, garnish with the fresh herbs & grated cheese, and serve immediately.
Nutrition Facts : Calories 431.9, Fat 5.5, SaturatedFat 1.4, Cholesterol 3.7, Sodium 1745, Carbohydrate 82, Fiber 8.3, Sugar 13.5, Protein 17.1
TOMATO & RED PEPPER SAUCE
Great with pasta or my meatballs or over chicken or fish
Provided by harley121202
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Cook the onions in a little oil until softened and translucent. Add the garlic and cook for a further minute, then add the peppers and cook for a further 5 minutes. Add the tinned tomatoes, red wine, herbs and season well. Mix thoroughly and simmer down for 20 mins or so.
- Squeeze the baby plum tomatoes between your fingers and rip the flesh into 3 or 4 pieces, adding the flesh and the juice to the sauce. Cook down a little more. If you want the sauce for fish or chicken, you need to cook it down to a thick consistency. If it is for pasta on its own you want it a bit runnier. If it is for pasta and meatballs you want it runnier still as it needs to coat the pasta as well as the meatballs. Use your judgement. Whichever way you are serving this sauce it is great with freshly grated parmesan over the top!
MOROCCAN ROAST RED PEPPER & TOMATO TAGINE SAUCE
This is a very rich sauce that makes a delicious accompaniment to herbed couscous dishes, as well as, grilled vegetables, fish and all meats. Leftovers freeze well. Recipe is taken from my Sauces, Salsas and Marinades cookbook.
Provided by DailyInspiration
Categories Sauces
Time 50m
Yield 1 cup
Number Of Ingredients 13
Steps:
- Heat a large heavy-bottomed non-reactive pan on the stove and dry-fry the cumin and coriander seeds with the cinnamon stick. Once slightly browned and aromatic, take the spices off the heat and crush in a mortar and pestle or in a spice grinder.
- Heat the oil in the same pan and add the onion and garlic. Fry for a few minutes until softened. Add the ground toasted spices and the sumac and cook for a further minute before adding the tomatoes. Half-fill the tomato can with water and add this with all the other ingredients, seasoning cautiously bearing in mind that the sauce will reduce. Simmer, lidded, over a very low heat for 20 minutes. Allow to cool slightly before whizzing up in the blender. Adjust seasoning. Serve hot or cold. Keeps for a week in the refrigerator.
Nutrition Facts : Calories 439.3, Fat 30.1, SaturatedFat 4, Sodium 53, Carbohydrate 42.5, Fiber 9.4, Sugar 24.7, Protein 6.9
ROASTED RED PEPPER AND TOMATO SAUCE
Provided by John Ash
Categories Condiment/Spread Sauce Pepper Tomato Broil Summer Grill/Barbecue Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- 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.)
PASTA WITH ROASTED RED PEPPER AND TOMATO CREAM SAUCE
This is such a comforting dish for those cold winter nights. The Carnation 2% Evaporated Milk add a creaminess to the sauce without the added fat of cream. Tastes delicious, and simple to make.
Provided by Chef mariajane
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Purée tomatoes and roasted peppers in blender, food processor or with immersion blender. Reserve.
- Heat olive oil in a large deep skillet on medium heat. Add garlic and red pepper flakes. Cook gently for 1-2 minutes until fragrant. Add pureed tomatoes and roasted peppers. Bring to a boil on medium-high heat. Lower temperature and simmer for 15 minutes, until starting to thicken. Remove garlic cloves. Add Carnation 2% Evaporated Milk and cook for an additional 5 minutes. Taste and adjust seasonings if necessary.
- Meanwhile, cook pasta according to package directions.
- Add pasta and basil to sauce in skillet. Toss over very low heat to combine. Serve immediately.
- TIPS: Sprinkle with Parmesan cheese.
- For another idea, try using other pastas such as gnocchi, tortellini or ravioli.
Nutrition Facts : Calories 260.6, Fat 3.5, SaturatedFat 0.5, Sodium 249.4, Carbohydrate 48.9, Fiber 3.7, Sugar 4.5, Protein 8.9
REALLY EASY ROASTED RED PEPPER SAUCE
This red pepper sauce is so handy to have bagged in the freezer. The recipe makes enough for two meals - use as a base for baked gnocchi or pasta
Provided by Amanda Grant
Time 1h10m
Yield 8 (or 2 meals for 4)
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.
Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein
More about "roasted red pepper tomato sauce food"
ROASTED TOMATO AND RED PEPPER SAUCE - SALT & LAVENDER
From saltandlavender.com
5/5 (2)Category CondimentCuisine ItalianTotal Time 2 hrs 55 mins
- Pre-heat oven to 275F. Place the rack in the top third of the oven. Line a baking sheet with foil for easy clean-up.
- Add olive oil, dried herbs, roughly torn basil, garlic, and salt & pepper to a bowl. Coat tomatoes and peppers in the mixture (I placed them in the bowl one by one and used my hands to coat them in the oil mixture).
- Place tomatoes and peppers on the baking sheet face up. Add garlic cloves in between the tomatoes and peppers, and place any remaining basil onto the tomatoes and peppers. Drizzle any remaining oil from the bowl on top of the tomatoes and peppers. Place in oven and cook for 2.5 hours.
ROASTED RED PEPPER AND TOMATO SAUCE RECIPE
From rachaelraymag.com
Servings 4Category Real Food
- Preheat the oven to 425°. On a large rimmed baking sheet, toss the tomatoes, bell peppers, and anchovies with the oil; season with salt and pepper.
- Top with the garlic. Using the back of a spatula, gently mash the vegetables and anchovies so the tomatoes release their juices and the anchovies melt into the sauce.
ROASTED RED PEPPER TOMATO SAUCE- DAVITA
From davita.com
4.4/5 (47)Calories 75 per servingServings 4
ROASTED TOMATO & RED PEPPER SAUCE - SPOTEBI
From spotebi.com
HOMEMADE ROASTED RED PEPPER BBQ SAUCE - ERREN'S KITCHEN
From errenskitchen.com
PASTA & ROASTED RED PEPPER-TOMATO SAUCE - BLUE APRON
From blueapron.com
PASTA WITH ROASTED RED PEPPER TOMATO SAUCE RECIPE
From twopeasandtheirpod.com
CREAMY ROASTED PEPPER TOMATO SAUCE - FRESH FOOD BITES
From freshfoodbites.com
ROASTED RED PEPPERS SAUCE - FOOD & FLAIR
From foodandflair.com
ROASTED RED PEPPER AND TOMATO SAUCE - RADHI
From radhidevlukia.co
ROASTED RED PEPPER AND TOMATO SAUCE - THE BABBLING BOTANIST
From thebabblingbotanist.com
ROASTED RED PEPPER AND TOMATO SAUCE - VITALITY CONSULTANTS
From vitalityconsultantsllc.com
ROASTED RED PEPPER TOMATO SAUCE - MAKEBETTERFOOD.COM
From makebetterfood.com
ROASTED RED PEPPER AND TOMATO SAUCE RECIPE | BON APPéTIT
From bonappetit.com
10 MINUTE SUN DRIED TOMATO AND ROASTED RED PEPPER SAUCE
From thekittchen.com
ROASTED RED PEPPER TOMATO SAUCE - DIABETES FOOD HUB
From diabetesfoodhub.org
ROASTED RED PEPPER SAUCE - CHILI PEPPER MADNESS
From chilipeppermadness.com
ROASTED TOMATO, GARLIC AND RED PEPPER SAUCE WITH PICI
From rachaelrayshow.com
5-MINUTE ROASTED RED PEPPER SAUCE - GIRL GONE GOURMET
From girlgonegourmet.com
RED PEPPER AND TOMATO SAUCE - VEGAN ON BOARD
From veganonboard.com
ROASTED RED PEPPER AND TOMATO RECIPES | COOK WITH CAMPBELLS
From cookwithcampbells.ca
ROASTED RED PEPPER AND TOMATO SAUCE - THE HEALTHY MAVEN
From thehealthymaven.com
HEALTHY HOMEMADE TOMATO & RED PEPPER SAUCE - TASTY …
From tastymediterraneo.com
ROASTED RED PEPPER SAUCE PASTA - HUNTINGINMONTANA.COM
From huntinginmontana.com
TOMATO AND ROASTED RED PEPPER SOUP | FOODIECRUSH.COM
From foodiecrush.com
ROASTED RED PEPPER AND TOMATO SOUP - COOKIE AND KATE
From cookieandkate.com
ROASTED RED PEPPER AND TOMATO SAUCE - TASTY KITCHEN
From tastykitchen.com
ROASTED RED PEPPER TOMATO SAUCE - NO DIETS ALLOWED
From nodietsallowed.com
TOMATO AND ROASTED RED PEPPER SAUCE | SLIMMING WORLD
From slimmingworld.co.uk
PASTA WITH ROASTED RED PEPPER AND TOMATO CREAM SAUCE
From carnationmilk.ca
SUN-DRIED TOMATO AND ROASTED RED PEPPER CREAM SAUCE
From canadianliving.com
BAKED TURKEY MEATLOAF WITH ROASTED RED PEPPER TOMATO …
From foodrepo.org
ROASTED RED PEPPER SAUCE - THE BOLD APPETITE
From boldappetite.com
ROASTED RED PEPPER AND TOMATO SAUCE RECIPE - CUISINART.COM
From cuisinart.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love