Roasted Red Pepper and Tomato Marinara Sauce

For Steak or Pasta

Makes 1 ½ C


1 pint cherry tomatoes
1 large red pepper
3 cloves garlic, peeled
¼ small sweet onion
4 T good olive oil
1 T good balsamic vinegar
½ t kosher salt
¼ t black pepper
1 t fresh squeezed lemon juice
1 T red wine such as Zinfandel or Granache


  • Preheat your oven to 425 degrees F. Cut pepper into large chunks and add to the tomatoes, onion,and garlic.Drizzle with oil, add salt and pepper. Place in a small glass roasting pan with sides. I lined it with foil. Roast for 35–40 minutes until there’s charred edges.
  • Remove and let cool for about 10 minutes. Place all ingredients in a small food processor and process until a smooth puree. Add the lemon juice, balsamic vinegar, and wine. Blend again to incorporate. Taste and season with more salt and pepper as needed.
  • Serve over steak, fish, or chicken. Or use as a pasta sauce.

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