The sweet taste of roasted red peppers is a wonderful compliment to many dishes. I like to use it as a sauce for my Tofu Crunchers, as a dip for my cut veggies or in a baked sweet potato. It is also delicious by itself.


5 Red Bell Peppers
5 Whole garlic cloves
Olive oil
Sea salt
dried Oregano
dried Basil
black pepper


Preheat the oven at 400 degrees. Wash and cut peppers in half, taking out the stem and seeds. Cut garlic cloves in half and set aside. Place peppers in a large mixing bowl and drizzle with olive oil, salt, oregano, basil and freshly ground black pepper. Use just enough oil to coat the skins of the peppers. Do not use too much oil. Use your hands to rub the oil into the peppers and to distribute the spices.

On a cookie sheet that has sides place the bell peppers cut side up and place a piece of garlic in each pepper. Roast until the skin of the pepper begins to brown or blacken. It may even blister. About 30 minutes. Remove peppers from oven and place into your blender or food processor. Depending on how many you can fit in you may have to do this in batches. Once pureed place into a container or serve in your own creative way. This is lovely, the taste, the color, I can’t say enough.