Nutrition and extra info
- Freezable
- Vegetarian
Nutrition: per serving
- kcal15
- fat1g
- saturates0g
- carbs2g
- sugars1g
- fibre0g
- protein1g
- salt0.12g
Ingredients
- 1 onion, roughly chopped
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 garlic cloves, crushed
- 1 tbsp sugar
Sugar
shuh-gaHoney and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 2 tbsp red pepper pesto
- 400g can peeled plum tomatoes
- 295g jar roasted red peppers
- 200ml vegetable stock
- basil leaves for garnish
Method
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.
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.
Comments, questions and tips