Roasted Red Pepper And Tomato Pasta Sauce

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• 1 head garlic
• 1 tablespoon olive oil
• 1 (16 ounce) can diced tomatoes (undrained)
• 1 large red bell pepper
• 1 pinch red pepper flakes (optional)
• 1 teaspoon sugar
• 1/2 teaspoon balsamic vinegar
• 1 teaspoon cornstarch
• 1 dash salt, to taste

Recipe

• 1 preheat oven to 375°f.
• 2 cut top 1/4 off garlic head and cut around to expose as many cloves as possible.
• 3 drizzle with olive oil and place on a baking dish or in a roasting pan (i usually roast vegetables along side it because it makes the vegetables nice and garlicky).
• 4 place whole red pepper in dish and place in oven.
• 5 roast for 1 hour or until cloves are soft and mushy inside (you should be able to squeeze a clove and have all the garlic goodness come right out).
• 6 place red pepper in plastic ziploc bag and seal, let sit about 10-15 minutes or until it cools and is easy enough to handle.
• 7 meanwhile, pour can of diced tomatoes in blender.
• 8 add balsamic vinegar, salt, sugar and red pepper flakes.
• 9 squeeze cloves out of garlic head (you can leave the skins on).
• 10 once pepper has cooled, peel off skin (it should come right off), cut open, take out seeds and remove stem
• 11 place pepper in blender.
• 12 puree mixture until blended.
• 13 stir in cornstarch.
• 14 heat up on stove when ready to eat or store in container and freeze for later.