Roasted Garlic, Bell Pepper and Tomato Blender Sauce

This was a recipe that I created one summer afternoon when I had a big crop of tomatoes from my garden. It is wonderful on pasta with a sprinkle of Romano cheese.

Step: 1

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

Step: 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.

Step: 3

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

Step: 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.

Step: 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.

Per Serving: 217 calories; protein 3g; carbohydrates 12.8g; fat 17.9g; sodium 415.6mg.

One of most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re making pasta, go for a simple vegetable . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But often you can make a dish do double-duty .