Spanish Roasted Red Pepper Sauce

Total Time
0 mins
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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  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.