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Really easy roasted red pepper sauce

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

  • Prep: 10 mins
    Cook: 1 hrs
  • 8 (or 2 meals for 4)
  • Easy
  • 8 (or 2 meals for 4)
  • Easy
  • Calories 83
  • Carbohydrates 10
  • Saturated Fat 1
  • Sugar 9
  • Protein 2
  • Fat 3
  • Fibre 3
  • Salt 0

Nutrition per serving

  • Calories 83
  • Carbohydrates 10
  • Saturated Fat 1
  • Sugar 9
  • Protein 2
  • Fat 3
  • Fibre 3
  • Salt 0

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

  1. 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.

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