Roasted Tomato & Green Pepper Sauce

5
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"This is a great tasting sauce I usually serve with pasta or cooked chicken breasts."

Original recipe yields 5 servings
OK

Nutritional

  • 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

Step 1

Halve the tomatoes and place cut side down on a rimmed baking pan.

Step 2

Cut the peppers in half and removed the ribs and seeds; place cut side down on the same baking pan as tomatoes.

Step 3

Broil until skin is charred and black, about 8 to 10 minutes; set aside and allow cooling.

Step 4

When cool enough to handle, remove and discard the skin.

Step 5

Heat the olive oil in a sauce pan and add the garlic and oregano; cook until garlic starts to brown.

Step 6

Add the tomatoes and pepper and cook until boiling; add the Alfredo sauce and parmesan cheese and heat through until cheese has melted.

Step 7

Puree with an immersion blender, taste and season with salt and pepper to taste.

Tips & Variations


No special items needed.

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