Best Roasted Red Capsicum Sauce Recipes

ROASTED RED CAPSICUM SAUCE

Roasted Red Capsicum Sauce image

A really lovely recipe that goes well with chicken. Using fresh ingredients for this recipe makes it taste so much better--you won't be disappointed.

Provided by jade louise

Categories Sauces

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 red capsicums
2 tablespoons olive oil
1 red onion, roughly chopped
1 -3 garlic clove, crushed
425 g chopped tomatoes
1/2 cup chopped parsley
1/2 cup chopped basil leaves
1 tablespoon tomato paste
1 tablespoon caster sugar
375 ml water

Steps:

Cut capsicums into quarters, remove the seeds, Grill capsicum skin side up until blackened.
Cool in a plastic bag for 5-10 minutes.
Peel away the skin and cut roughly.
Heat oil in pan; cook onion and garlic for 2 minutes or until soft. Add the tomatoes, parsley and basil, tomato paste, sugar and 375 ml of water.
Add the chopped capsicum and cook on low heat for 45 minutes to an hour stirring often.
You can purée this sauce or just have it as it is.
Serve with chicken.

Nutrition Facts : Calories 64, Fat 3.7, SaturatedFat 0.5, Sodium 22.9, Carbohydrate 7.8, Fiber 1.9, Sugar 5.1, Protein 1.2

ROASTED RED PEPPER CREAM SAUCE

Roasted Red Pepper Cream Sauce image

A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.

Provided by BOB BAILEY

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy

Time 50m

Yield 8

Number Of Ingredients 8

Ingredients

2 large red bell peppers
2 tablespoons minced garlic
¼ cup fresh basil
3 tablespoons extra virgin olive oil
2 cups half-and-half
¼ cup grated Romano cheese
4 tablespoons butter
salt and pepper to taste

Steps:

Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

Nutrition Facts : Calories 205.6 calories, Carbohydrate 5.9 g, Cholesterol 41.5 mg, Fat 18.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 257.7 mg, Sugar 1.8 g