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    You are in: Home / Recipes / Spanish Roasted Red Pepper Sauce Recipe
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    Spanish Roasted Red Pepper Sauce

    Spanish Roasted Red Pepper Sauce. Photo by tomsawyer

    1/4 Photos of Spanish Roasted Red Pepper Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    0 mins

    45 mins

    Karen Elizabeth's Note:

    Try this with "Party Nut Loaf" or a baked potato or mash, or pasta, or, or, or! From Linda McCartneys World of Vegetarian Cooking

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put the peppers and tomatoes on a baking tray and roast them at 200c/400F/gas 6 for 20 - 30 minutes, turning from time to time until the peppers have blackened and the tomatoes have cooked.
    2. 2
      Cool the peppers in a paper bag for 10 minutes, then peel off the skins, core and de-seed them. Skin the tomatoes.
    3. 3
      Put the peppers and the tomatoes in the blender with the olive oil. Blend to a puree.
    4. 4
      Pour into a small saucepan and add the creme fraiche or soya cream.
    5. 5
      Stir well, season to taste and heat through to serve.

    Ratings & Reviews:

    • on May 14, 2009

      55

      This was a delicious sauce! I didn't get enough time to peel all the peppers but they blended up fine and just made the sauce a little chunkier. Just make sure to season it as it gives it some great flavor, I used some garlic salt and it was delicious! I decided to use have an half for the creme which worked well. All on all this was a great pasta dinner sauce. Made for ZWT5, Dining Daredevils ;)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 14, 2008

      55

      Sorry Spain, but it seems the Zaar-ites are bent on making this one Italian! I heeded the advice of other reviewers and added sauteed onion, garlic, and dried basil, then served this over pasta with fresh shaved parmesan. What a delicious change of pace from tomato sauce! I used VERY fresh veggies from today's farmer's market, and the recipe kept that fresh taste. I used cream cheese for the creme fraiche as well, but next go-round I will probably just leave it out. I used a fairly copious amount of garlic, and my only complaint is that I didn't add enough salt during cooking. That was easily remedied at the table. I added broiled chicken for DH's part, and it went very well. Thanks for posting, Karen Elizabeth. This is absolutely a keeper and I can't wait to try it with your Party Loaf! Made for Veg*n Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 27, 2008

      55

      I added a can of tuna and served on pasta shells and it is a fabulous pasta sauce - thanks Karen

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    Read All Reviews (7)

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    Nutritional Facts for Spanish Roasted Red Pepper Sauce

    Serving Size: 1 (167 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 73.8
     
    Calories from Fat 40
    55%
    Total Fat 4.5 g
    6%
    Saturated Fat 1.5 g
    7%
    Cholesterol 6.8 mg
    2%
    Sodium 6.9 mg
    0%
    Total Carbohydrate 8.5 g
    2%
    Dietary Fiber 2.7 g
    10%
    Sugars 5.7 g
    23%
    Protein 1.6 g
    3%

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