Name: Roasted red pepper shots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 30
Cuisine: Italian
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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Roasted red pepper shots

Roasted red pepper shots

Good Food team

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Serves 30

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 5 out of 5.4 ratingsRate

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

Freezable

Vegetarian

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A star rating of 4 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal15
fat1g
saturates0g
carbs2g
sugars1g
fibre0g
protein1g
salt0.12g

low

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.

Recipe from Good Food magazine, November 2010

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A star rating of 5 out of 5.4 ratings

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