Roasted Triple - Tomato Sauce

Name: Roasted Triple - Tomato Sauce
Ingredients: 4 cloves garlic peeled; 27 1/2 ounces San Marzano tomatoes fresh, halved lengthwise; 1/2 piece red onion medium, cut into 4; 1 ounce red bell pepper seeded and cut into roughly the same; 1/2 tablespoon olive oil; salt; pepper; 1/2 cup dry red wine; 3 sprigs fresh thyme de-stemmed; 2 ounces sundried tomatoes julienned; 7 1/4 ounces cucumber coarsley grated; 1/2 cup water; 3 ounces tomato paste 1/2 can; oregano; basil; lemon pepper

16 ingredients

1 steps

Ingredients

4 cloves garlic peeled
27 1/2 ounces San Marzano tomatoes fresh, halved lengthwise
1/2 piece red onion medium, cut into 4
1 ounce red bell pepper seeded and cut into roughly the same
1/2 tablespoon olive oil
salt
pepper
1/2 cup dry red wine
3 sprigs fresh thyme de-stemmed
2 ounces sundried tomatoes julienned
7 1/4 ounces cucumber coarsley grated
1/2 cup water
3 ounces tomato paste 1/2 can
oregano
basil
lemon pepper

Directions

1

["Preheat oven to 400F. Line baking sheets with parchment paper or foil.", "Place garlic cloves on a square of foil and pour 1 tbsp of water overtop. Wrap garlic, sealing the foil packet and place on the bottom rack of the oven. Bake 10 minutes.", "Meanwhile, arrange tomato halves, onion and bell pepper on the lined sheets, drizzle with olive oil and sprinkle with salt and pepper.", "Place sheets in the oven and roast for 45 minutes.", "While vegetables are roasting, combine red wine, thyme, sundried tomatoes and cucumber in a large saucepan and bring to a simmer. Cook on low heat 20 minutes, stirring frequently.", "When vegetables and garlic are done, puree in a food processor and add to the stovetop mixture. Add 1/2 cup of water to the food processor and whirl it to \"clean\"" out the workbowl