Spanish Roasted Red Pepper Sauce

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

• Ready In: 45 mins
• Serves: 6

Ingredients

• 5  red peppers
• 2  large tomatoes
• 1 -2  tablespoon olive oil
• 2 -3  tablespoons creme fraiche or 2 -3  tablespoons  warmed  soya cream
•  sea salt
•  black pepper

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.