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Roasted Red Pepper and Tomato Sauce
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Roasted Red Pepper and Tomato Sauce
2015-06-14 02:08:53
Serves 4
A great fresh tasting sauce that can be served on pasta, veggies or meat.
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Nutrition Facts
Serving Size
336g
Servings
4
Amount Per Serving
Calories 113
Calories from Fat 35
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 357mg
15%
Total Carbohydrates 19g
6%
Dietary Fiber 5g
19%
Sugars 6g
Protein 3g
Vitamin A
34%
Vitamin C
337%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 Red bell peppers
- 5 Roma tomatoes
- 1 large yellow onion
- 2 large cloves of garlic
- olive oil
- 30 kalamata olives halved
- 1 tbsp parsley finely chopped
- 1 tbsp capers with juice
- 1/2 a lemon juiced
- 1 tbsp red wine vinegar (or to taste)
- Salt pepper to taste
Instructions
- Seed bell pepper, half tomatoes, half peeled onion and chop just the tops of garlic in hull.
- Place first 4 ingredients on baking sheet drizzle with a olive oil. Broil at 375˚ F until pepper is soft.
- Meanwhile, mix next 5 ingredients in a bowl.
- When roasted veggies are ready squeeze out the garlic, take tough skin off peppers.
- Place them in food processor and pulse a few times.
- Combine veggies with parsley mixture.
- Serve.
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