Spanish Roasted Red Pepper Sauce

Total Time
45mins
Prep
0 mins
Cook
45 mins

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

Nutrition

Directions

  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. Cool the peppers in a paper bag for 10 minutes, then peel off the skins, core and de-seed them. Skin the tomatoes.
  3. Put the peppers and the tomatoes in the blender with the olive oil. Blend to a puree.
  4. Pour into a small saucepan and add the creme fraiche or soya cream.
  5. Stir well, season to taste and heat through to serve.
Most Helpful

5 5

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 ;)

5 5

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.

5 5

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