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This sauce is so, so good! My kids actually requested Red Pepper Pasta for dinner the other night, and since we are doing Fill Your Freezer February I figured I might as well put some away in the freezer while I was at it! It’s not spicy, but feel free to add red pepper flakes if you like some spice!
3 red peppers, seeded and cut into strips
1 large bulb of garlic
1 teas of salt
2-3 tBs of olive oil
De- seed and cut the red peppers into strips and add to a 9×13 baking dish.
Cut the top portion off the garlic, enough to expose the flesh of the garlic. {alternatively you can peel each clove, but after cooking, the cloves will slide right out when squeezed} Wrap in a small square of foil after drizzling will olive oil and a pinch of salt. Set in the corner of your baking dish.
Drizzle the peppers with olive oil and sprinkle with salt.
Roasted at 375 for an hour, but every 20 minutes flipping around the peppers. Done when the peppers are soft and edges are starting to brown.
Let rest 10 minutes and then transfer the peppers and garlic (scraping off all the bottom of the pan and the extra oil!) blend until smooth. If it is not mixing due to the thickness you can add more oil or water one Tablespoon at a time until it blends smooth.
Keep in fridge for a up to a week, but it freezes amazingly!
