celtic-chick
Silver Member
ROASTED PEPPER SAUCE - Serves 2-4
Syn Free unless roasting in a tbsp. of oil, instead of Frylight
3 red pepper, deseeded and cut into chunks
2 peeled red onions, cut into chunks
Half a teaspoon of dried thyme
500g passata
3 cloves of garlic, finely chopped
Heat the oven to 220C/Gas 7.
Spray a baking tray with Frylight and place the peppers, onion and garlic on it, sprinkling with salt and pepper to taste, the thyme and then spraying again with Frylight. Alternatively, toss the peppers, onion and thyme in a tbsp. of oil but don't forget to Syn it.
Roast for 30 minutes if done in oil and about 45-50 if using Frylight - just keep an eye on them. Cook until soft and slightly blackened.
Cool, then blend until just chunky. Stir through the passata and warm through when ready to use.
This is lovely on its own, served with pasta and topped with a HEX cheese but it's also lovely with tuna or chicken too. Depending on who's eating it, I sometimes add some chilli flakes towards the end of cooking, sometimes some smoked paprika and, quite often, a slug of balsamic vinegar. It's so easy and so much better than shop bought!
Had this last night,it was yummy.The hubby said it smelled lovely as it was cooking.He could'nt have any as he was off to work(night shift).Ah well more for me