• 4servings
  • 60minutes
  • 220calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 head garlic

  2. 4 tablespoons water

  3. 5 tablespoons olive oil, divided

  4. 6 plum tomatoes

  5. 450g (16 oz) roasted red peppers

  6. salt and freshly ground black pepper to taste

  7. 1 teaspoon dried crushed chillies

  8. handful chopped fresh basil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 230 C / Gas mark 8.

  2. Place whole unpeeled head of garlic in an oven-safe dish with water and drizzle 1 tablespoon olive oil on garlic. Roast in preheated oven for about 45 minutes.

  3. Meanwhile, put tomatoes in a blender and blend until puréed. Add roasted peppers and blend until puréed.

  4. Squeeze 5 cloves of the roasted garlic into blender; blend in garlic. Add 4 tablespoons olive oil and blend again briefly. Add salt and pepper to taste, crushed chillies and basil; blend.

  5. The sauce is ready, but can either be refrigerated for a couple of days to blend the flavours or can be frozen. Sauce can be served cold or heated through until just warm.


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