Roasted pepper sauce for pasta or chicken

Recipe uploaded by

Jane Hornby

14 ratings

Recipe by Jane Hornby

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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

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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

Preparation 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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