Monday 30 November 2015

Roasted Tomato and Bell Pepper Sauce

This is a great tasting sauce I make with fresh tomatoes and peppers fro the garden. I serve this sauce over pasta or cooked chicken breasts.

2 ripe tomatoes
2 bell peppers
2 cloves garlic, minced
1 tablespoon olive oil
1/8 teaspoon dried oregano
1 cup GF Alfredo sauce
1/4 cup fresh grated parmesan cheese
Salt and Pepper to taste

Halve the tomatoes and place cut side down on a rimmed baking pan.
Cut the peppers in half and removed the ribs and seeds; place cut side down on the same baking pan as tomatoes.
Broil until skin is charred and black, about 8 to 10 minutes; set aside and allow cooling.
When cool enough to handle, remove and discard the skin.
Heat the olive oil in a sauce pan and add the garlic and oregano; cook until garlic starts to brown.
Add the tomatoes and pepper and cook until boiling; add the Alfredo sauce and parmesan cheese and heat through until cheese has melted.
Puree with an immersion blender, taste and season with salt and pepper to taste.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.

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Have you tried this recipe?? Tell us how it turned out :)