Made with fresh tomatoes and sweet bell peppers, this Roasted Tomato and Red Pepper Sauce is incredibly flavorful, subtly sweet and so easy to make. Serve on a bed of sourdough pasta for an easy, and delicious week-night meal.
453 grams (1 pound) tomatoes (preferably heirloom, grape or cherry)
226 grams (½ pound) sweet bell peppers (or any mild chili)
5 cloves garlic
28 grams (2 tablespoons) olive oil
2 filets anchovy (optional)
½ teaspoon salt (plus more to taste)
¼ teaspoon black pepper, ground (plus more to taste)
Preheat oven to 400 F
Roughly chop tomatoes into 1 inch pieces. Remove the seeds from peppers and chop them into 1 inch pieces. Peel garlic.
Place tomatoes, peppers, garlic on a baking pan. Sprinkle salt and pepper over vegetables and lightly toss. Nestle the anchovy filets into the dish (if using), and drizzle olive oil evenly on top.
Roast the vegetables for 20 minutes or until soft and lightly charred on top.
Remove the baking dish from the oven and transfer to a blender or food processor. Blend until the sauce reaches your desired consistency. Taste the sauce and add more salt and pepper as needed.
Serve over a bed of sourdough pasta.