Spanish Roasted Red Pepper Sauce Recipes

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SPANISH ROASTED RED PEPPER SAUCE



Spanish Roasted Red Pepper Sauce image

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

Provided by Karen Elizabeth

Categories     Sauces

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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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