My stomach isn’t the biggest fan of cooked tomatoes so often I have to dodge vegetarian tomato recipes or find an alternative ingredient. Recently, I’ve been replacing tomato sauces with roasted capsicum sauce and it’s SUPER delicious. This recipe makes 2 cups of sauce. You can speed up the roasting process by de-seeding the capsicums and cutting them into halves.
4 red capsicums
1 bulb of garlic
2 tablespoons of olive oil
2 teaspoons of balsamic vinegar
Salt & ground black pepper, to taste
1. Preheat oven to 200°C.
2. Place the capsicums and the garlic on a baking tray. Drizzle with olive oil.
3. Cook in preheated oven, turning the capsicums once, for 45 minutes.
4. Remove the capsicums and garlic from the oven when capsicums are starting to brown.
5. Set the garlic aside to cool. Cover the tray of capsicums with a plate or foil and set aside for 10 minutes (this helps to lift the skin).
6. Peel the skin from capsicums and cut into quarters. Remove the seeds and drain any excess liquid.
7. Place the capsicum quarters in the bowl of a food processor. Carefully pull the garlic apart and squeeze the roasted pulp from each clove into the food processor too. Add the oil and vinegar, and process until smooth. Taste and season with salt and pepper.
This sauce will keep for around 4 days in the fridge if you pop it in an air-tight container.
Thanks for the recipe http://www.taste.com.au! http://www.taste.com.au/recipes/11279/roasted+capsicum+sauce