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Really easy roasted red pepper sauce

Really easy roasted red pepper sauce

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A star rating of 4.7 out of 5.30 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal83
low infat3g
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
  • 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

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2017

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Overall rating

A star rating of 4.7 out of 5.30 ratings
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