Spanish Roasted Red Pepper Sauce

Name: Spanish Roasted Red Pepper Sauce
Cook time: 45 min
Total time: 45 min
Yield: 6 serving(s)
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

(7)

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

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READY IN: 45mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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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