Spanish Roasted Red Pepper Sauce |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Try this with Party Nut Loaf or a baked potato or mash, or pasta, or, or, or! From Linda McCartneys World of Vegetarian Cooking 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.
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