Really easy roasted red pepper sauce

Really easy roasted red pepper sauce

By Amanda Grant
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(2 ratings)
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Prep: 10 mins Cook: 1 hr

Easy

8 (or 2 meals for 4)

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

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal83
  • fat3g
  • saturates1g
  • carbs10g
  • sugars9g
  • fibre3g
  • protein2g
  • salt0g
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Ingredients

  • 4 red peppers (or a mix of red, orange and yellow), cut into chunks
  • 2 onions, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves (skin left on)
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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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Comments, questions and tips

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marinamelidou
5th Jun, 2017
5.05
very nice sauce! the texture is like a coarse, rustic style passata and it works well with both gnocchi and pasta. lovely taste and I suspect it will work equally well in a pizza. very easy to make as well! will definitely be making again!
loulewis
31st Mar, 2017
5.05
This is very very yummy and I enjoyed the fact that when you whizz it all up it's like a very posh and tasty passata.
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