Roast Pepper Sauce

Absolutely delicious on bread or with any dish

Ingredients

• 4 large red peppers, seeded and quartered

• 20 cherry tomatoes, halved (or the equivalent volume of larger tomatoes)

• 4 heads of garlic

• Olive OIl

• Sea salt + pepper

• 3 Tbs sherry vinegar

• 2 tsp maple syrup

Instructions

• Heat oven to 425º

• Toss the peppers and tomatoes with a splash of olive oil, sea salt and pepper and place on a parchment-lined baking tray

• Cut the tops off the garlic heads, drizzle with a little olive olive and wrap them individually in foil

• Roast the peppers and tomatoes for 18 min and garlic in the same oven for 30-35 min

• Once the garlic has cooled squeeze out the cloves and add all ingredients with another grind of pepper to a food processor.

Notes

• Makes about 2 cups

• The original recipe calls for adding 3 Tbs olive oil to the food processor

Tips + Resources

• I use the King Arthur Flour pre-cut parchment sheets for ease of use and in many cases they can be reused

  Please Note: I only recommend products I like and use and do not receive any compensation for any product endorsements made on this site.

  Adapted from and thanks to Ottolenghi