A Red, Red Roast

081715_fztomsThree gallons of frozen tomatoes is a bit much. So the moment POD’s red peppers were actually red peppers, they were cooked.

Inspired by a recent menu option at Lockeland Table, five pounds of plum tomatoes, 10 oz of red peppers, two bulbs of garlic, and a generous handful of basil formed the foundation for a pretty darn yummy dinner featuring homemade cavatelli with roasted tomato, pepper and garlic sauce.

And, I have to say, the homemade cavatelli hit the spot, as quite inconveniently, our pasta maker died just prior to our departure from the pasta heaven that is South Philly.081715_roastedsauceIt’s easy (hot, but easy): Preheat the oven to 400. Brush some olive oil on two-three bulbs of garlic (yes, two, maybe three, entire bulbs) and roast them for 40 minutes. Reduce heat to 35o and stick two baking trays of tomatoes in there (you’ll have halved and painted the tomatoes with olive oil while the garlic is roasting) for 45-60 minutes. You’ll want them to be good and smushy. Remove the tomatoes , crank the broiler to 13 and placed your quartered and seeded peppers in the fiery inferno. Which is to say: broil your peppers until the skins are black. Placed blackened peppers in a plastic baggie. While the skins are steaming off, scrape the tomatoes into 081715_roastedsauce2a saucepan, squish the roasted garlic over the tomatoes, skin the cooled peppers and toss ’em in. Add a couple of tablespoons of olive oil, a handful of basil leaves, and a splash of balsamic vinegar to the pot. Using an immersion blender (or blender or food processor), whiz until smooth. Season with salt and pepper and warm that roasted deliciousness up and serve over pasta of your choice.

 

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