Really easy roasted red pepper sauce
By Amanda Grant
This red pepper sauce is so handy to have bagged in the freezer. The recipe makes enough for two meals – use as a base for baked gnocchi or pasta
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Prep:10 mins
Cook:1 hrs
- Serves 8 (or 2 meals for 4)
- Easy
Nutrition per serving
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kcal 83
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fat 3g
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saturates 1g
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carbs 10g
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sugars 9g
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fibre 3g
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protein 2g
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salt 0g
Ingredients
- 4 red peppers (or a mix of red, orange and yellow), cut into chunks
- 2 onions, roughly chopped
- 2 garlic cloves (skin left on)
- 2 tbsp olive oil
- 2 x 400g cans peeled plum tomatoes
- 2 tsp red wine vinegar
- 1 tsp light soft brown sugar
Method
Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.