Rsalsa Rosa (Roast Tomato and Pepper Sauce) is a traditional Italian recipe for a classic roasted tomato and red bell pepper sauce that is typically used as a pizza topping. The full recipe is presented here and I hope you enjoy this classic Italian version of: Roast Tomato and Pepper Sauce (Salsa Rosa).
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This is a classic pizza topping that has real depth of flavour due to the roasting process.
Ingredients:
400g tomatoes, halved
100g red bell peppers
2 garlic cloves, sliced
2 tbsp olive oil
Salt and freshly-ground black pepper, to taste
Method:
Halve the tomatoes, de-seed the bell peppers and cut into strips. Arrange the tomatoes, cut side uppermost in a roasting tin then lay a sliver of garlic on each. Scatter the bell pepper pieces on top then drizzle the oil over the top. Season well with the salt and black pepper then transfer to an oven pre-heated to 180&x00B0;C and roast for about 40 minutes, or until the vegetables are soft and the skins are slightly charred.
Remove from the oven then allow to cool and rub through a fine-meshed sieve into a bowl. This is best used immediately, but can be stored for a few days if poured into a clean jar and kept, closed, in the refrigerator. The sauce also freezes well and you can keep small pots with your excess pizza dough.
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