Sunday, December 11, 2011

Spanish Roasted Red Pepper Sauce

Recently, a friend of mine had her second baby in less than two years, and was really struggling.  I wanted to bring food to help her out.  Since they are vegetarians, I asked my friend Lishie, who is a former veg and has a veg sister, for some inspiration for food that would travel and/or freeze well.
She gave me a few suggestions, and this is the one I chose.

What a wonderful way to use up or take advantage of the bounty of summer produce.  This was really easy (once I figured out an easy and effective way to roast the peppers) and quite tasty.  It's such a basic recipe, you could easily spice it up by adding some crushed red peppers, or change the flavor with some easy additions (mushrooms?  green peppers?)  Lishie suggested making a lasagna using this sauce, which sounds outrageously good!

Spanish Roasted Red Pepper Sauce Delish

  • 5 red peppers
  • 3 medium tomatoes or 14 oz tomato sauce
  • 1 small Onion, diced
  • Olive Oil
  • 3 TBSp Heavy Cream
  • S & P

Place the red peppers & the tomatoes on a baking sheet & sprinkle with olive oil. Roast them under the broiler until they are blackened, roasted. Allow to cool.

Transfer the veg to the food processor & puree with a little more olive oil.

Meanwhile, saute the onion is a sauce pan on medium-high. Add the pureed mixture & stir. When the sauce is nearly heated through, add the cream. Add S & P to taste.

1 comment:

Lishie said...

Looks amazing!!! I hope your friend enjoyed it!!!!

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