this sauce is an excellent alternative to ketchup for your meatloaf recipes, let alone, it is a much healthier choice as well. i use it with my turkey meatloaf recipe. however, this fresh and wonderful sauce can be used with many things so don’t just use it with meatloaf! it goes well with chicken, fresh fish, on pasta, as a dipping sauce, in lasagna, with eggs, in sandwiches, and so much more…
1 small head garlic
2 large red bell pepper
1 24 oz can whole tomatoes, removed from juices
1 tsp red chili flakes
juice of one lemon
1 tsp balsamic vinegar, or to taste
preheat oven to 375°F.
cut the top of the head of garlic off. just enough to expose the cloves. drizzle the garlic with a teaspoon of olive oil and wrap the garlic in aluminum foil. place the red bell pepper and the wrapped garlic in a foil lined baking pan. sprinkle the bell pepper lightly with salt. roast for approximately an hour.
transfer peppers to a small bowl and wrap with plastic wrap and let sit for 15 minutes.
when cooled, remove the peppers and peel the skin as well as remove the seeds and membranes.
place the bell peppers, tomatoes, and roasted garlic cloves in a food processor. add the red chili flakes, lemon juice, and balsamic vinegar. blend until smooth. season with salt and pepper to taste. this sauce is light and fresh and feel free to add more lemon, chili flakes, or vinegar depending on what you want.
cut off and discard top quarter of garlic head and wrap remainder in foil. arrange tomatoes, cut sides up, in a foil-lined 13x9x2 inch baking pan and sprinkle lightly with salt. add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour.
transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. when cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
unwrap garlic and squeeze roasted cloves from skin into food processor. add remaining ingredients and salt and pepper to taste, then purée sauce until smooth.
can be made in advance and stored in the refrigerator.
recipe adapted from gourmet, january 2003