How to make it

  • Preheat oven to 400F. Line baking sheets with parchment paper or foil.
  • Place garlic cloves on a square of foil and pour 1 tbsp of water overtop. Wrap garlic, sealing the foil packet and place on the bottom rack of the oven. Bake 10 minutes.
  • Meanwhile, arrange tomato halves, onion and bell pepper on the lined sheets, drizzle with olive oil and sprinkle with salt and pepper.
  • Place sheets in the oven and roast for 45 minutes.
  • While vegetables are roasting, combine red wine, thyme, sundried tomatoes and cucumber in a large saucepan and bring to a simmer. Cook on low heat 20 minutes, stirring frequently.
  • When vegetables and garlic are done, puree in a food processor and add to the stovetop mixture. Add 1/2 cup of water to the food processor and whirl it to "clean" out the workbowl, adding the tomatoey water to the pot as well.
  • Bring to a simmer, stir in tomato paste, herbs and lemon pepper and cook, stirring, for 10 minutes.
  • Cool and pour into jars, keep in the fridge, freeze or can in a waterbath.

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  • jo_jo_ba 11 years ago
    Amount Per Serving
    Calories: 54.3
    Total Fat: 1.1 g
    Cholesterol: 0.0 mg
    Sodium: 175.5 mg
    Total Carbs: 9.3 g
    Dietary Fiber: 2.0 g
    Protein: 2.0 g
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