Slow Cooker Tomato and Roasted Red Pepper Sauce
6 people added this to their Recipe Box
This recipe makes 8 1/2 cup servings
Nutritional Info |
|
|---|---|
| Per 1/2 cup: about | - |
| cal | 6767 cal |
| pro | 1 g1g pro |
| total fat | 4 g4g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 7 g7g carb |
| fibre | 1 g1g fibre |
| chol | 13 mg13mg chol |
| sodium | 338 mg338mg sodium |
| potassium | 231 mg231mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 1111 iron |
| vit A | 2020 vit A |
| vit C | 158158 vit C |
| folate | 66 folate |
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.
Ingredients
- 2 jars (340 mL each) roasted red peppers , drained2 jars (340 mL each) roasted red peppers, drained
- 2 cups bottled strained tomatoes , (passata)2 cups bottled strained tomatoes, (passata)
- 3 shallots , sliced3 shallots, sliced
- 3 cloves garlic , sliced3 cloves garlic, sliced
- 1 tsp dried oregano 1 tsp dried oregano
- 1/2 tsp pepper 1/2 tsp pepper
- 1/2 cup 35% cream 1/2 cup 35% cream
Preparation
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.
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.
Source : Canadian Living New Slow Cooker Classics
- Keywords : Condiments/sauces; Winter; Slow-Cook/Crockpot; Red pepper; Tomatoes; Shallots; Garlic; Cream; 100 calories;
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