Roasted Red Pepper-Tomato Sauce

• 4 each red onions, cut into chunks, divided
• 1 qt. KRAFT Signature Roasted Red Pepper Vinaigrette Dressing, divided
• 24 each plum tomatoes, cut in half King Sooper's 1 lb For $0.99 thru 02/09
• 2 tsp. salt, divided
• 2 tsp. black pepper, divided
• 8 each roasted red peppers

1. Toss 12 oz.
2. of the onions with 2 cups of the dressing (or toss 3 oz.
3. of the onions with 1/2 cup of the dressing for trial recipe); spread onto bottom of parchment paper-lined sheet pan.
4. Season tomatoes with 1 tsp.
5. each of the salt and black pepper (or season with 1/2 tsp.
6. each of the salt and black pepper for trial recipe); spread onto bottom of separate sheet pan.
7. Bake both in 325 degrees F-convection oven 10 to 15 min.
8. or until onions and tomatoes are tender and slightly caramelized.
9. Cool.
10. Process remaining 4 oz.
11. onions (or remaining 1 oz.
12. onions for trial recipe) and tomatoes in food processor until pureed.
13. Transfer to bowl; season with remaining 1 tsp.
14. each salt and black pepper (or with remaining 1/2 tsp.
15. each salt and black pepper for trial recipe).
16. Stir in remaining 2 cups dressing (or remaining 1/2 cup dressing for trial recipe) and 1 cup of the caramelized onions (or 1/4 cup of the caramelized onions for trial recipe).
17. Reserve remaining caramelized onions for another use.
18. (See Tip.)

red onions, red pepper, tomatoes, salt, black pepper, red peppers

Taken from www.kraftrecipes.com/recipes/roasted-red-pepper-tomato-sauce-111577.aspx (may not work)