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Roasted red pepper, tomato, and garlic sauce

Updated on August 2, 2012

Roasted red pepper, tomato, and garlic sauce

5 stars from 2 ratings of Roasted red pepper, tomato, and garlic sauce

Roasted red pepper, tomato, and garlic sauce

Roasted red peppers, grape tomatoes, and cloves of garlic make for an incredibly simple, very healthy, and wonderfully satisfying meal. This recipe takes just a few minutes to prepare, about an hour to roast, and goes incredibly well with nearly any kind of pasta. If you have leftovers (and you should plan on this), it makes a great quesadilla or panini filling as well.

The key here is simplicity. Use just a few ingredients, take your time, and be patient. The slow roasting transforms each ingredient. The peppers become sweet and buttery; the tomatoes sharp and sugary; the garlic mellow and smoky. I prefer grape tomatoes, but cherry tomatoes work equally as well. If you're feeling particularly adventurous, try some of the heirloom tomatoes that have become more widely available. My favorite variation substitutes black cherry tomatoes for standard red grape tomatoes.

Garden grape tomatoes

Cook Time

Prep time: 5 min
Cook time: 55 min
Ready in: 1 hour
Yields: 2-4


  • One pint of grape tomatoes
  • Two red bell peppers
  • 12 - 18 cloves of garlic
  • Sea salt
  • Cracked pepper
  • Several sprigs of thyme
  • A few (or more) tablespoons of extra virgin olive oil
  1. Set your oven to about 200 degrees. My oven runs really hot, so I use the lowest possible setting. The trick here is slow and easy. I usually make this dish in the summer, when tomatoes and peppers are cluttering up my garden, and I don't want the whole house heating up. This works well because you're cooking at a low temperature.
  2. Halve a pint of grape tomatoes, cut the red peppers into strips (watch those seeds - you don't want any in here), and separate the garlic into cloves.
  3. Put the halved tomatoes, pepper strips, and garlic cloves into a mixing bowl and add a few tablespoons of olive oil, a pinch or two of sea salt, and several grinds of cracked pepper. Mix gently and transfer into a large baking sheet (or pan or whatever - you want something with sides).
  4. You're going to want to make sure the tomatoes are facing cut-side up. I know this is kind of a pain in the neck, but you're still going to want to do it. The tomatoes are going to roast down, and their juices are going to either collect into the tomato itself (transforming in into a burst of flavor-awesomeness) or they're going to spill out everywhere in the pan (still awesome, but decidedly less-so).
  5. Ideally, everything is going to fit into the pan in a single, fairly crowded layer. I usually add another dash of sea salt and pepper here, but that's a matter of taste. I like this sauce a bit salty, but that's probably not ideal, health-wise. Regardless, run your fingers down a few sprigs of thyme here, and let the herb cover the vegetables modestly.
  6. That's it. Let this roast at a low temperature for about an hour. Maybe more, if you have the patience.
  7. When the roasting is done, you can use this to top nearly any pasta. You can add olive oil to the sauce if you feel it needs a bit more "sauce," but I usually just use a wooden spoon to mash up a few pieces of the roasted garlic.

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