Roasted Red Pepper

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Total Time: 55 minutes

• Yield: 6 servings (approx. 3 cups total)

• Heat Intensity: Mild (easily adjustable with red pepper flakes)

• Difficulty Level: Easy

Ingredients

• 4 large red bell peppers, halved and seeded

• 1.5 lbs (approx. 6–7 medium) ripe vine tomatoes, halved

• 1 medium yellow onion, quartered

• 5 whole cloves garlic, peeled

• 3 tbsp extra virgin olive oil, divided

• 1 tsp kosher salt

• 1/2 tsp freshly cracked black pepper

• 1 tsp dried oregano

• 1/2 tsp smoked paprika

• 1/4 tsp crushed red pepper flakes (optional, for medium intensity)

• 1/2 cup low-sodium vegetable or chicken broth

• 1/4 cup fresh basil leaves, loosely packed

• 1 tbsp aged balsamic vinegar

Equipment Needed

• Large rimmed baking sheet

• Parchment paper or aluminum foil

• High-speed blender or immersion blender

• Medium heavy-bottom saucepan

• Wooden spoon

Step-by-Step Cooking Instructions

Phase 1: High-Heat Roasting (Intensity: High Roast)

1. Preheat the Oven: Set your oven to 220°C (425°F) with the rack positioned in the upper-middle third. Line a large rimmed baking sheet with parchment paper.

2. Arrange Vegetables: Place the halved red bell peppers, cut-side down, on one side of the tray. Scatter the tomato halves (cut-side up), quartered onion, and whole garlic cloves on the remaining space.

3. Season & Oil: Drizzle everything evenly with 2 tablespoons of extra virgin olive oil. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

4. Roast: Transfer to the oven and roast for 25 to 30 minutes, until the pepper skins are blistered and blackened in spots and the tomatoes are soft and collapsed.

5. Steam the Peppers: Remove the tray. Use tongs to transfer the charred peppers into a heatproof bowl; cover tightly with foil or a plate for 10 minutes. The trapped steam loosens the skins completely.

Phase 2: Blending & Emulsification (Intensity: High Velocity)

1. Peel Peppers: Once cool enough to handle, peel the charred outer skins off the peppers and discard them.

2. Load the Blender: Transfer the peeled peppers, roasted tomatoes (including all pan juices), roasted onion, and soft garlic cloves into a high-speed blender.

3. Blend: Add the smoked paprika, dried oregano, red pepper flakes, fresh basil leaves, and 1/2 cup of broth. Blend on medium-high speed for 60 to 90 seconds until smooth, silky, and uniform in color.

Phase 3: Simmer & Reduction (Intensity: Low Simmer)

1. Simmer: Pour the pureed sauce into a medium saucepan set over medium-low heat. Stir in the remaining 1 tablespoon of olive oil and the balsamic vinegar.

2. Reduce: Let the sauce simmer gently for 10 to 12 minutes, stirring occasionally with a wooden spoon until slightly thickened and concentrated in flavor.

3. Taste & Adjust: Season with additional salt or cracked pepper if needed. Serve hot immediately.

Storage & Reheating Guide

• Refrigeration: Store cooled sauce in an airtight glass jar for up to 5 days.

• Freezing: Freeze in freezer-safe containers or silicone trays for up to 3 months. Thaw in the refrigerator overnight before reheating.

• Reheating: Warm gently in a saucepan over medium-low heat for 4–5 minutes, adding a splash of water or broth if it has thickened too much.

Pairing Recommendations

• Pasta: Rigatoni, penne, or fresh fettuccine topped with fresh burrata or shaved Parmigiano-Reggiano.

• Proteins: Spooned over grilled chicken breast, seared salmon, or baked tofu steaks.

• Dips & Breads: Served warm in a rustic wooden bowl alongside toasted sourdough or focaccia.

Estimated Nutritional Profile

Values are calculated per serving (approx. 1/2 cup / 125g):

Metric	Amount Per Serving
Calories	115 kcal
Total Fat	7.5 g
Saturated Fat	1.0 g
Cholesterol	0 mg
Sodium	410 mg
Total Carbohydrates	11 g
Dietary Fiber	3 g
Sugars	6.5 g
Protein	2 g
Vitamin A	45% Daily Value
Vitamin C	160% Daily Value
Potassium	420 mg