Instructions:

Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.

Place the red bell peppers on the prepared baking sheet and roast them in the preheated oven for about 30-35 minutes, or until the skins are charred and blistered, turning them occasionally for even roasting.

Once the bell peppers are roasted, remove them from the oven and transfer them to a heatproof bowl. Cover the bowl with plastic wrap or place them in a sealed plastic bag and let them steam for about 10 minutes. This process will make it easier to remove the skins.

Carefully peel off the charred skins from the roasted bell peppers. Cut off the stems and remove the seeds and membranes. Chop the peppers into smaller pieces.

In a medium-sized saucepan, heat the olive oil over medium heat. Add the chopped shallot and minced garlic. Sauté for about 2-3 minutes, or until the shallot becomes translucent and the garlic is fragrant.

Stir in the tomato paste and cook for an additional minute, allowing it to incorporate with the shallot and garlic.

Add the chopped roasted red bell peppers to the saucepan, along with the orange zest and juice. Stir well to combine all the ingredients.

Reduce the heat to low and let the sauce simmer for about 10 minutes, allowing the flavors to meld together. Stir occasionally.

Remove the saucepan from the heat and let the mixture cool slightly. Transfer the contents to a blender or food processor and blend until smooth. If desired, you can strain the sauce through a fine-mesh sieve for a smoother texture.

Season the roasted red pepper sauce with salt and pepper to taste. Adjust the seasoning as needed.

The sauce is now ready to be used! Serve it as a flavorful accompaniment to grilled meats, roasted vegetables, or as a spread on sandwiches and wraps. Store any leftover sauce in an airtight container in the refrigerator for up to 5 days. I like using this as a sauce for PASTA!

Summer Corn Pasta Sauce

Ingredients

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