Roasted Red Pepper & Tomato Sauce
Charred tomatoes, jarred red peppers and tahini, blended with Fogato fermented honey garlic and lemon zest.
Ingredients
- 1 jar (16 oz), juice saved Roasted red peppers
- 2, halved Heirloom tomatoes
- 1 can (14 oz) San Marzano fire-roasted tomatoes (optional)
- 1 tbsp Grapeseed oil
- ¼ cup Fogato tahini
- 1, juiced and zested Lemon
- 1 tbsp Fogato fermented honey garlic
- ½ tsp Salt
Steps
- Heat the oil in a cast iron until it's hot, then char the tomatoes cut side down until blackened in spots. Too lazy? Use a can of San Marzano fire-roasted tomatoes.
- In the food processor, blend the tahini and lemon juice first, until pale and smooth.
- Add the roasted red peppers, charred tomatoes, Fogato fermented honey garlic, lemon zest and salt, and blend until smooth.
- Loosen it with a splash of juice from the pepper jar until it's as thick as you like.
Mixing the tahini with the lemon first keeps it from seizing. Goes with the crispy skin salmon and crispy chickpeas. Keeps 5 days in the fridge.
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