Spanish Roasted Red Pepper Sauce

READY IN: 45mins
Recipe by Karen Elizabeth

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

Top Review by tomsawyer

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 ;)

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.

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