INGREDIENTS
2 Large Tomatoes (stems removed and halved)
10oz box Gold Cherry Tomatoes
2 Red Bell Peppers* (stems and seeds removed)
2 Orange Bell Peppers*( stems and seeds removed)
1 tbsp Garlic & Herb seasoning
1 tsp Rosemary
1 tsp Oregano
1 tsp Thyme
1 tsp Basil
2 cups Vegetable Stock
Pepper for serving
DIRECTIONS
Preheat your oven to 425 degrees F
Place tomatoes and peppers on a parchment lined baking sheet
Roast your veggies for about 15 to 25 minutes or until they have some char
Remove veggies from the oven and let stand for 5 minutes
Transfer them into a high speed blender or pot for immersion blending
**if you are not using a high powered blender you will want to just peel off the skins of the tomatoes and peppers really quick before adding them to the blender**
Add all remaining ingredients to your blender or pot and blend
**if you are not using a blender such as a Vitamix, Blendtech, or InstantPot that will heat your food as it blends, you will want to transfer it to a pot at this point and heat to your personal liking**
Blend until steamy and smooth in the blender, if you don't have a soup setting, it would be speed 10 for about 4 and a half minutes.
Serve and sprinkle some pepper on top
NOTES:
In place of large peppers you can use one bag of mini peppers instead, or half large half minis.
I always eat this with a slice or two of sourdough bread or homemade bread. I love adding
this sauce to the top of my toast in place of butter.
Be sure to take photos and tag me on Instagram so I can see your creation. It makes my heart so happy to see. Have a beautiful day. Stay safe out there!
- Mary Renee
Comentarios