Roasted red pepper shots

Roasted red pepper shots

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(4 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 30

A smart, quick and easy canapé that's ideal for a crowd and can be frozen to help you get ahead

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
15
protein
1g
carbs
2g
fat
1g
saturates
0g
fibre
0g
sugar
1g
salt
0.12g

Ingredients

  • 1 onion, roughly chopped
  • 1 tbsp olive oil
  • 3 garlic cloves, crushed
  • 1 tbsp sugar
  • 2 tbsp red pepper pesto
  • 400g can peeled plum tomatoes
  • 295g jar roasted red peppers
  • 200ml vegetable stock
  • basil leaves for garnish

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Method

  1. Fry the onion in olive oil for 8-10 mins, then add  the crushed garlic cloves, sugar and red pepper pesto and cook for 1-2 mins. Tip in the plum tomatoes, drain and chop the roasted red peppers and add these too. Pour in the vegetable stock and simmer for 10 mins. Season, then blend until smooth with a hand blender. Cool. Freeze in freezer bags or a microwavable container.
  2. To serve, defrost in the fridge overnight, then reheat gently in a pan, or microwave for a few mins, stirring often, until hot. Serve in shot glasses, garnished with basil leaves, if you like.

Recipe from Good Food magazine, November 2010

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Comments

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ccdarien's picture
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Really tasty and warm, great for serving with drinks!

laurahawkhead's picture
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Lovely amuse bouche at a dinner party

belgium2970's picture
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Super tasty, all store cupboard ingredients. Made it twice in a week so good

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