TOMATO AND PEPPER RECIPES RECIPES

Name: Roast Red Pepper & Tomato Soup
Total time: 1 h
Yield: Serves 4
Cuisine: Italian

ROAST RED PEPPER &AMP; TOMATO SOUP | BBC GOOD FOOD

Roast Red Pepper & Tomato Soup | BBC Good Food image

A delicious warming soup stacked with vitamins & minerals. Perfect when you have a cold.

Provided by blackethouse

Total Time 1 hours

Yield Serves 4

Ingredients

Steps:

Pre heat oven to 200Ã?Â?C/gas mark 4. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
Meanwhile melt down the butter in a large pan over a medium heat and saute the chopped celery for 4-5 mins. Not too hot, don't burn the butter.
Make up the vegetable stock adding the tomato puree, sundried tomato paste & the chilli flakes. Mix well and then add to the sauteed celery. Remove from the heat.
When the baked vegetables are ready remove the peel from the onion & garlic cloves roughly chop them & add them to the pan along with the plum tomtoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.
Season to taste & gently simmer until the soup is at a comfortable edible temperature. Do not allow the soup to boil. Serve with ciabatta bread & enjoy the moment.

TOMATO SAUCE RECIPE | ALTON BROWN | FOOD NETWORK

Tomato Sauce Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Total Time 2 hours 55 minutes

Prep Time 25 minutes

Cook Time 2 hours 30 minutes

Yield 4 cups

Number Of Ingredients 9

Ingredients

20 Roma tomatoes, halved and seeded
1/4 cup olive oil
1/2 teaspoon kosher salt
1 teaspoon pepper
1 cup finely diced onion
2 teaspoons minced garlic
1 tablespoon finely chopped oregano leaves
1 tablespoon finely chopped thyme leaves
1 cup white wine

Steps:

Preheat oven to 325 degrees F.
In 2 (13 by 9-inch) pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan. Discard skins. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.

Nutrition Facts : ServingSize 1 of 4 servings, Calories 246, FatContent 14g, SaturatedFatContent 2g, CarbohydrateContent 19g, FiberContent 5g, SugarContent 10g, ProteinContent 3g, CholesterolContent 0mg, SodiumContent 256mg

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