Slow Cooker Tomato and Roasted Red Pepper Sauce

Author: Canadian Living

This thick sauce packs the full flavour of roasted peppers into every bite. It is a perfect partner for pasta or chicken and can easily be doubled to feed a crowd.

  • Portion size 4 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 2 jars (340 ml each) roasted red peppers drained
  • 2 cups bottled strained tomatoes (passata)
  • 3 shallots sliced
  • 3 cloves garlic sliced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/2 cup 35% cream

Method

In slow cooker, combine red peppers, strained tomatoes, shallots, garlic, oregano and pepper.

Cover and cook on low for 4 to 6 hours.

Let cool for 10 minutes. Using immersion blender, or in stand blender, purée until smooth. Stir in cream until combined.

Nutritional facts Per 1/2 cup: about

  • Sodium 338 mg
  • Protein 1 g
  • Calories 67.0
  • Total fat 4 g
  • Potassium 231 mg
  • Cholesterol 13 mg
  • Saturated fat 2 g
  • Total carbohydrate 7 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 158.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Tomato and Roasted Red Pepper Sauce

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