Sauce Recipe

Roast the peppers and tomato

Preheat oven to 220°C (425°F). Cut the red bell peppers in half lengthwise and remove seeds and membranes. Place pepper halves and whole tomato on a baking sheet cut-side down lined with foil. Add the unpeeled garlic cloves beside them. Roast for 20–25 minutes, until skins are blistered and charred in spots and tomato is very soft.

Steam and peel

Remove the tray from the oven and immediately transfer the hot peppers, tomato, and garlic to a bowl. Cover tightly with plastic wrap or a lid and let steam for 10 minutes — this loosens the skins and makes peeling easier.

Peel and prepare

Once cool enough to handle, peel the skins off the peppers and tomato (discard skins). Squeeze the roasted garlic from their skins. Roughly chop the peeled peppers and tomato and place them in a blender or food processor.

Blend to sauce

Add the roasted garlic, 3 tbs extra-virgin olive oil, 1 tbs lemon juice and 60 ml water to the blender with the chopped peppers and tomato. Blend on medium-high until smooth, about 45–60 seconds. Stop and scrape down the sides as needed to achieve a smooth, even texture. If you prefer a thinner sauce, add up to 30 ml additional water, 1 tbs at a time.

Taste the blended sauce and add 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Blend briefly (5–10 seconds) to incorporate. Adjust salt and pepper to taste.

If using, stir in 1 tbs chopped fresh parsley and 1 tsp smoked paprika for added color and smoky depth. Blend or stir just enough to incorporate.

Transfer the sauce to a sterilized jar. Let cool to room temperature, then refrigerate. The sauce will keep refrigerated in a sealed container for up to 7 days. Bring to room temperature before serving.