Roasted Garlic, Bell Pepper and Tomato Blender Sauce - 5 pts

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Roasted Garlic, Bell Pepper and Tomato Blender Sauce - 5 pts

5 cloves garlic, chopped

1/4 cup water

5 tablespoons olive oil, divided

6 small tomatoes

1 (16 ounce) jar roasted red bell peppers

salt and pepper to taste

1 teaspoon dried red pepper flakes

1 tablespoon chopped fresh basil

 

 

 

 

 

1 Preheat oven to 450 degrees F (230 degrees C).

2 Place whole unpeeled head of garlic in an oven-safe dish with 1/4

cup water and drizzle 1 tablespoon olive oil on garlic. Roast in

preheated oven for about 45 minutes.

3 Meanwhile, put tomatoes in a blender and blend until pureed. Add

bell peppers and blend until pureed.

4 Break roasted cloves of garlic and squeeze 5 cloves into blender;

blend in garlic. Add 4 tablespoons olive oil and blend briefly. Add

salt and pepper to taste, dried red pepper flakes and basil; blend.

5 The sauce is ready, but can either be refrigerated for a couple of

days to blend the flavors or can be frozen. Sauce can be served cold

or heated up until just warm.

 

Serves: 4

Hands-OnTime: 15 Minutes

Cooking Time: 45 Minutes

Total Time: 1 Hour

 

Source: Jennifer for Precention Special Alert, March 22 2007

Formatted by Chupa Babi in MC: 03.22.07

 

Nutrition Info (per serving)

Calories 221 (70% from fat) | Protein 2.9g | Fat 18.1g (sat 2.5g) |

Carbohydrate 13.8g | Fiber 2.5g | Cholesterol 0mg | Iron 1mg | Sodium

421mg | Calcium 27mg

 

ChupaNote: How this ends up 70% fat from only 5 T. oil I don't know!

 

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