Roasted Red Pepper Sauce
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This recipe makes 16 1/4 cup (50 mL) servings
Nutritional Info |
|
|---|---|
| Per 1/4 cup (50 mL) : about | - |
| cal | 43 |
| pro | 0 |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 0 |
| chol | 6 mg |
| sodium | 155 mg |
| potassium | 27 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 5 |
| vit C | 27 |
| folate | 1 |
Ingredients
Preparation
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.)
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.)
Source : Canadian Living Magazine: January 2010
- Keywords : Condiments/sauces; Red pepper; Tomato sauce; Cream; Boil; Simmer;
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