Spanish Roasted Red Pepper Sauce

READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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