Spanish Roasted Red Pepper Sauce

5.0(7)

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

by Karen Elizabeth·published 2007-08-21

Sauces

Servings

6 serving(s)

Total time

45 min

Calories / serving

74 kcal

Ingredients (6)

serves

Instructions (5 steps)

01Put 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.
02Cool the peppers in a paper bag for 10 minutes, then peel off the skins, core and de-seed them. Skin the tomatoes.
03Put the peppers and the tomatoes in the blender with the olive oil. Blend to a puree.
04Pour into a small saucepan and add the creme fraiche or soya cream.
05Stir well, season to taste and heat through to serve.

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Rich recipe — supports nutrition-aware planning.