If you have tons of tomatoes, this is a great way to preserve them. I make this sauce every August/September when I’m drowning in tomatoes and peppers, picked ripe from local vines. None may go to waste!
Simmering tomatoes with olive oil makes the naturally occurring lycopene and carotenoids much more available for absorption by the body. The longer, the better!
Use this as a dipping sauce, pasta sauce or eat is alone as a soup.
Creamy Vegan Red Pepper and Tomato Summer Sauce:
Makes about 1 1/2 cups sauce.
1 red bell pepper
1 tablespoon high quality olive oil
2 garlic cloves, peeled and left whole
2 large heirloom tomatoes, roughly chopped (include skins and guts)
1/2 teaspoon salt
3 turns black pepper
1/2 cup creamy homemade almond milk or walnut milk (whole milk if you’re okay with dairy)
1/4 cup fresh basil, finely chopped
Start by roasting your pepper: Place pepper on a parchment lined sheet pan and place in your broiler. Once you see dark browning/blackening, turn the pepper and repeat once or twice until blackened all over (should take about 10 minutes per side). Remove pepper from oven and place in closed paper bag or covered bowl for 15 minutes to steam. Remove blackened skins.
Sauté garlic in olive oil over medium heat in a small saucepan until golden. Add roasted pepper, tomatoes and salt. Reduce heat to low and simmer 30 minutes, uncovered.
Blend simmered ingredients on high in blender until smooth. Add nut milk and black pepper. Continue to purée until silky smooth. Transfer to a container or bowl and stir in basil.