Roasted Red Pepper Sauce

Author: Canadian Living

  • Portion size 1 serving
  • Credits : Canadian Living Magazine: January 2010

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic sliced
  • 3 shallots sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 1 jar (370 ml) red peppers
  • 2 cups bottled strained tomatoes (passata)
  • 1/3 cup whipping cream

Method

In large skillet or saucepan, heat olive oil over medium heat. Cook garlic, shallots, salt, pepper and dried oregano until golden and softened, about 7 minutes.

Add red peppers, drained and rinsed; heat through, about 2 minutes.

Add strained tomatoes (passata) and bring to boil; reduce heat and simmer until thickened, about 6 minutes. Whisk in whipping cream.

In blender, blend sauce until smooth. (Make-ahead: Freeze in airtight container for up to 2 weeks.)

Nutritional facts Per 1/4 cup (50 mL) : about

  • Sodium 155 mg
  • Protein trace
  • Calories 43.0
  • Total fat 4 g
  • Potassium 27 mg
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 3 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Red Pepper Sauce

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