INGREDIENTS:
2 C ripe plum tomatoes, halved
¾ of a red pepper, cut into large chunks
2 large garlic cloves, ends cut off, halved
½ kosher salt and ¼ t black pepper
2 T Arbosana Ultra Premium Olive Oil
2 T Fig Balsamic Vinegar
METHOD:
Line a baking dish with sides with parchment. Add the pieces of tomato, garlic, and red pepper. Toss with the oil. Roast in a preheated 425° F oven for 40 minutes or until the edges of pepper are charred. Remove from oven. Cool slightly. Add to a small food chopper and blend all until almost puréed. Place in a small saucepan and add the balsamic and salt and pepper. Heat on medium until bubbling. Add the butter to finish and serve atop steak. Also good with swordfish or shrimp!
Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!
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