Roasted Red Pepper Sauce

Name: Roasted Red Pepper Sauce
Total time: 50 min
Yield: 1
Ingredients: 3 red peppers, cut half seeds/stems removed; 1 red onion, quarted; 4 large cloves garlic; 2 Tbsp extra virgin olive oil; 15 kg can; 400 gal can crushed tomato; 1 tsp balsamic vinegar; 2 Tbsp nutritional yeast, optional - this gives it a slightly cheesy flavour; 3/4 tsp salt pepper each

50 mins

Total time

1

Serving

9

Ingredients

Enable cook mode

Ingredients

red peppers, cut half seeds/stems removed

red onion, quarted

large cloves garlic

Tbspextra virgin olive oil

kgcan

400

galcan crushed tomato

tspbalsamic vinegar

Tbspnutritional yeast, optional - this gives it a slightly cheesy flavour

³⁄₄

tspsalt pepper each

Directions

Step 1

Heat your oven to 425°F/220°C. Lay your red peppers, onion and garlic on a large baking sheet. Lightly brush the vegetables with oil and roast for 25 minutes. The red pepper will begin to char slightly.

Step 2

Let the peppers cool about 10-15 minutes so that they are easier to handle. Once cooled, peel the skin off the peppers. After roasting this should be fairly easy. Discard the skin.

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