Roasted pepper sauce for pasta or chicken

Recipe uploaded by

Jane Hornby

8 ratings

Recipe by Jane Hornby

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Tested

1. Heat oven to 220C/fan 200C/gas 7. Cut the peppers and the onions into chunks. Toss in the oil and dried thyme, then roast for 30 mins until soft and slightly blackened.
2. Cool, then blend or process until just chunky. Stir through the passata, season and warm through.

Per serving

115 kcalories, protein 3g, carbohydrate 19g, fat 4 g, saturated fat 0g, fibre 3g, salt 0.65 g

Latest comments and suggestions

• Patto

  08 November 2007

  Patto rated and commented on this recipe

  

  A doddle to prepare, this is a delicious, versatile sauce. I sprinkled in some chili flakes for extra bite and a crushed garlic clove.

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• EvaInNL

  22 January 2008

  EvaInNL rated and commented on this recipe

  

  This sauce is also great over fish and poultry or on a pizza when you're bored with the regular tomato spread. Top recipe in my book! EvaInNL

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• Recipes

  22 January 2008

  Recipes rated and commented on this recipe

  

  Superb! I also added the chilli flakes, garlic and finished off with a good season and fresh basil. Much better than the processed stuff.

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• Irina

  25 January 2008

  Irina rated and commented on this recipe

  

  Delicious, super-healthy and so easy to prepare! I also added 2 cloves of garlic and served with a handful of fresh basil leaves and thinly sliced spring onion. It is perfect with minced beef. I made double of the amount and froze one half for a lazy-after-work evening! My fussy husband absolutely loved it!

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• fran

  03 March 2008

  fran commented on this recipe

  Easy, chunky sauce. Added chilli and garlic but will miss out the chilli next time as it din't work too well with the sweetness of the pepper.

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• fran

  03 March 2008

  fran rated and commented on this recipe

  

  Sorry forgot to rate it

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• Sue

  07 July 2008

  Sue rated and commented on this recipe

  

  Lovely, I cooked cubed chicken and mushrooms in the pasata then added blended paper mix. I added vegetable bouillion powder, balsamic vinager 1/4 teasoon sugar to the sauce prio to cooking. Once i had mixed the pasta and sauce I grated fresh parmesan on the top and served with asparagus (to help with our 5 a day) and crusty bread. Yum!!!!!

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• Angie's

  14 July 2008

  Angie's commented on this recipe

  Great, easy dish that's so healthy. My 3 year old non-veggie eating daughter loved it. It helps to make sure the peppers are quite chargrilled to enhance sweet flavour.

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• Miss Frosty

  27 July 2008

  Miss Frosty rated and commented on this recipe

  

  I have made this tonight and added some boursin cheese and it was yummy

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• Lou

  15 August 2008

  Lou rated and commented on this recipe

  

  Add 2 chilli's for a fantastic aribiata sauce.

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Ingredients

• 3 red peppers
• 2 peeled red onions
• 1 tbsp oil
• ½ tsp dried thyme
• 500g passata

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Difficulty and servings

Serves 4

Preperation and cooking times

Super healthy

Ingredients

• 3 red peppers
• 2 peeled red onions
• 1 tbsp oil
• ½ tsp dried thyme
• 500g passata

Per serving

115 kcalories, protein 3g, carbohydrate 19g, fat 4 g, saturated fat 0g, fibre 3g, salt 0.65 g

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