SPANISH ROASTED RED PEPPER SAUCE
Try this with "Party Nut Loaf" or a baked potato or mash, or pasta, or, or, or! From Linda McCartneys World of Vegetarian Cooking
Provided by Karen Elizabeth
Categories Sauces
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put the peppers and tomatoes on a baking tray and roast them at 200c/400F/gas 6 for 20 - 30 minutes, turning from time to time until the peppers have blackened and the tomatoes have cooked.
- Cool the peppers in a paper bag for 10 minutes, then peel off the skins, core and de-seed them. Skin the tomatoes.
- Put the peppers and the tomatoes in the blender with the olive oil. Blend to a puree.
- Pour into a small saucepan and add the creme fraiche or soya cream.
- Stir well, season to taste and heat through to serve.
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