Roasted Tomato & Green Pepper Sauce
November 29, 2015
Categories: Fresh Tomatoes, Comfort Food, Dinner, Lunch, Sauce, Tomato/Red Sauces, Fruit, Tomato, Vegetables, Garlic, Peppers, Italian, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, July 4th, Mother's Day, Potluck, Regional Holiday, Romantic Dinner, St. Patrick's day, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Stove Top, No Eggs, Sugar-Free, Vegetarian, Spring more
"This is a great tasting sauce I usually serve with pasta or cooked chicken breasts."
- Serving Size: 1 (243.3 g)
- Calories 139.5
- Total Fat - 8.2 g
- Saturated Fat - 2.4 g
- Cholesterol - 8.9 mg
- Sodium - 178.4 mg
- Total Carbohydrate - 11.7 g
- Dietary Fiber - 2.8 g
- Sugars - 4.6 g
- Protein - 6 g
- Calcium - 94 mg
- Iron - 0.8 mg
- Vitamin C - 80.5 mg
- Thiamin - 0.1 mg
Halve the tomatoes and place cut side down on a rimmed baking pan.
Cut the peppers in half and removed the ribs and seeds; place cut side down on the same baking pan as tomatoes.
Broil until skin is charred and black, about 8 to 10 minutes; set aside and allow cooling.
When cool enough to handle, remove and discard the skin.
Heat the olive oil in a sauce pan and add the garlic and oregano; cook until garlic starts to brown.
Add the tomatoes and pepper and cook until boiling; add the Alfredo sauce and parmesan cheese and heat through until cheese has melted.
Puree with an immersion blender, taste and season with salt and pepper to taste.
Tips & Variations
No special items needed.