A smoky, creamy, flavorful sauce that can be served with meat, poultry potatoes, vegetables, or anything else you can think of.
Set the oven broiler to high, and place the oven shelf to the highest or second-highest position (make sure that the whole veggies will fit underneath the broiler without touching it).
Place the red pepper, whole tomato, and whole onion on a baking sheet. Drizzle with olive oil, and use your hands to coat the veggies on all sides with the oil. Broil, turning occasionally, until the veggies develop some charred spots all around (about 7 minutes, but varies by oven). Remove from the oven. Place the red pepper in a heat safe bowl, and cover with plastic wrap to steam for about 5 minutes.
Peel the skin off of the red pepper. If slippery, I recommend using a paper towel to help get the skin off. Open the pepper and remove the seeds and stem with your hands and discard them.
Add the pepper, the whole tomato, and onion (cut in half) into the bowl of a food processor fitted with the S blade. Pulse until the sauce is almost pureed and contains no large chunks.
Add the paprika, vinegar, and mayonnaise, and pulse until well combined. Add salt to taste, and pulse again to combine.
Serve alongside meat, vegetables, starches, or whatever you'd like!
To make this recipe even easier, you can substitute a jarred, roasted red pepper for the red bell pepper in the recipe. No need to roast it again--just add it directly into the food processor bowl, along with the roasted onion and tomato.
If you're making this recipe during the summer, you can grill the vegetables instead of roasting them. Just make sure to check them frequently, since the tomato can open up and become quite messy.