Roasted red bell pepper sauce

• For 2 people
• Preparation time : 45 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Red bell peppers : 4
• Sauce Base
  • Olive oil : 2 tablespoons
  • Onion : 1 medium, finely chopped
  • Garlic : 3 cloves, minced
  • Tomato paste : 2 tablespoons
  • Vegetable broth : 1 cup
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 450°F (230°C).
• Place the red bell peppers on a baking sheet and roast them in the preheated oven for about 20-25 minutes, or until the skins are charred and blistered.
• Remove the roasted red bell peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let them cool for about 10 minutes.
• Once the peppers are cool enough to handle, peel off the charred skins and remove the seeds and stems. Set aside.
• In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
• Add the tomato paste to the saucepan and cook for an additional 2 minutes, stirring constantly.
• Add the roasted red bell peppers, vegetable broth, salt, and black pepper to the saucepan. Stir well to combine.
• Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
• Remove the saucepan from the heat and let the mixture cool slightly.
• Transfer the mixture to a blender or food processor and blend until smooth.
• If desired, strain the sauce through a fine-mesh sieve to remove any remaining bits of skin or seeds.
• Taste and adjust the seasoning if needed.
• The roasted red bell pepper sauce is now ready to be used or stored in an airtight container in the refrigerator for up to 1 week.

Tips

• You can use this sauce as a topping for grilled meats, pasta, or as a dip for vegetables.
• For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce to the sauce.

Information

• Roasting the red bell peppers adds a smoky flavor to the sauce.
• This sauce can be made ahead of time and reheated when needed.