Roasted Red Peppers and Tomato Puree:

Originally, I made this to be eaten as a puree, for my Halloween menu, because of it’s “bloody” color. Then I found a hundred other uses for it! It is a rich soup, a delicious dip, and great addition to pasta sauce… This recipe is a keeper!

Serves 4

Start to finish time: 1 Hour

Cooking time: 45 minutes


4 Large red peppers

8 Tomatoes

5 garlic cloves not peeled

1 Tablespoon olive oil + 3 Tablespoons

1 ½ Teaspoon salt

2 ½ Teaspoons cumin

4 Teaspoons smoked paprika

1 Tablespoon Mexican hot sauce

4 tablespoons fat free natural yogurt


Wash, pat dry the peppers, cut them in quarters and seed them.

Wash the tomatoes and cut them in half.

Do not peel the garlic cloves, and drizzle over them with 1 Tablespoon of olive oil

Line cookie sheet with aluminum paper, arrange the peppers and tomatoes on it with the skin facing up, and throw in the unpeeled garlic cloves as well.

Broil the tomatoes peppers and garlic, at 450 degrees, on the middle rack for 25 to 40 minutes. Cooking time may depend on the oven, you must remove the vegetables from the oven as soon as the skin has browned and puffed up enough to be peeled off easily.

Peel the skin from the tomatoes, peppers and garlic cloves.

Combine tomatoes, peppers, garlic, 3 tablespoons olive oil, cumin, paprika, hot sauce and yogurt in a food processor, and puree everything together.

Serve as a puree with toasted pita bread wedges, or as a dip for tortilla chips or even chicken wings. Get creative!