Roasted Red Pepper and Tomato Sauce
Delicious with spiralized zucchini or other vegetables.
Ingredients
- 2 lbs cherry tomatoes halved
- 2 medium red bell peppers chopped to ½” pieces
- ½ cup olive oil
- 1 large clove garlic grated
Instructions
- Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper.
- Toss the tomatoes and peppers with oil on the baking sheet and spread in a single layer. Roast until the tomatoes are soft and juicy and the peppers are tender, 20-25 minutes.
- Top with the garlic. Using the back of a spoon or spatula, gently mash the vegetables so the tomatoes release their juices. If you like a smoother sauce, place everything in a blender or food processor and blend to desired consistency.