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Bon Appétit

Roasted Red Pepper and Tomato Sauce

By John Ash

5.0

(5)

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

  1. 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.)

TagsSauceBell PepperVegetablePlum TomatoTomatoDairy FreeGluten FreeNut FreeVeganVegetarianMake AheadEasy5 Ingredients or FewerBroilBlenderBon Appétit
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