Roasted red pepper shots
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 30
A smart, quick and easy canapé that's ideal for a crowd and can be frozen to help you get ahead
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 15 | |
| fat | 1g | |
| saturates | 0g | |
| carbs | 2g | |
| sugars | 1g | |
| fibre | 0g | |
| protein | 1g | |
| low in | 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
Method
- STEP 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.
- STEP 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 TIPS
FREEZING
This canapé can be frozen for up to 3 months. Label clearly to remind yourself what you've frozen.
Goes well with
Recipe from Good Food magazine, November 2010
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