Spicy Roasted Red Pepper Sauce
Servings: 8 servings
Calories: 57kcal
This rich and creamy roasted red pepper sauce is loaded with amazing flavors from red peppers, buttery roasted garlic cloves, Parmesan cheese and fresh basil.
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Ingredients
- 1 red pepper deseeded & cut into half
- 4 medium tomatoes cut into halves
- 1 small onion peeled and cut into quarters
- 3 cloves garlic peeled
- 2 red chilis deseeded & cut into half
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 200C/400F
- Place the vegetables in a roasting tin and drizzle with the olive oil
- Roast for 30-40 minutes until the vegetables are tender
- Remove from the oven and allow the vegetables to cool for 5 minutes.
- Remove the skin from the red peppers.
- Place the vegetables in a blender and puree until smooth. Season with the salt and pepper.
- Keep in an air tight jar in the fridge for 4-5 days.
Notes
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1serving | Calories: 57kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Fiber: 1g