ROASTED RED PEPPER SAUCE
Make and share this Roasted Red Pepper Sauce recipe from Food.com.
Provided by CountryLady
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 425F& lightly coat a roasting pan with cooking spray.
- Place whole peppers on the pan& roast, turning once, for about 20 minutes or until the peppers start to blister& burn.
- Remove from oven& allow to cool; cut each pepper in half, remove the stem, seeds& pith.
- Heat oil in saute pan; saute garlic& onion until the onion is translucent, about 3- 5 minutes.
- Add the roasted peppers& broth; bring to a boil, lower heat& simmer for 10- 15 minutes.
- Remove from heat& carefully puree in a blender.
- Season to taste& pour over your favourite pasta.
ROASTED RED PEPPER SAUCE
This sauce is perfect over seafood, grilled or roasted chicken and turkey, broiled flank steak, and roasted vegetables; it's also amazing with pasta. Try substituting an equal amount of oil-packed sun-dried tomatoes for the roasted red peppers.
Provided by Robin Miller : Food Network
Categories condiment
Time 20m
Yield makes 2 cups, 4 servings
Number Of Ingredients 6
Steps:
- In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season, to taste, with salt and pepper. Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.
ROASTED RED PEPPER SAUCE (WITH GNOCCHI)
Steps:
- Bring large pot of salted water to a boil and cook the gnocchi according to the package instructions. Drain in a colander in the sink.
- In a saucepan, heat oil over medium heat until hot, add garlic and cook, stirring, until golden. Add peppers, salt and pepper and cook, stirring occasionally, for 5 minutes. Transfer to a processor or blender and puree. Return sauce to pan, add cream and bring to a simmer, stirring. Add basil, salt, pepper and few drops lemon juice, to taste.
- In a large bowl, toss the gnocchi and sauce together. Divide among bowls, strew over some torn basil leaves, and grate some Parmesan over the top. Serve immediately.
ROASTED RED PEPPER SAUCE
Steps:
- In a saute pan, heat oil. Saute garlic and onion until onion is translucent, about 3 to 5 minutes. Add bell pepper. Add stock and bring to a boil. Simmer for 10 to 15 minutes. Take off heat and puree in a blender. Season with salt and pepper.
QUICK AND EASY ROASTED RED PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
- Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
- Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
- Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
- Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
- Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.
ROASTED RED PEPPER SAUCE
Steps:
- Bring water to a boil for pasta. Add pasta and cook until al dente. Steam cauliflower florets separately. When done chop into small bits and hold until later. Heat olive oil in a skillet. Add sliced onions and saute a minute just to start them cooking. Cover the skillet, reduce the heat, and cook until tender about 5 minutes. Add the wine and reduce by half. Add the peppers and saute a moment just to heat through. Season to taste with salt and freshly ground black pepper. Add cauliflower bits just to rewarm.When pasta is done, drain it and transfer to a bowl. Top with sauce and blend the two together. Garnish with toasted hazelnuts. To toast and skin hazelnuts: Set unskinned nuts in a baking pan and roast at 375 degrees until they emit a roasted aroma. Rub the skins off between two cloth towels and discard skins. The nuts are ready to be used.
ROASTED RED PEPPER SAUCE
Provided by Food Network
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Place all ingredients except yogurt or sour cream into a food processor or blender; puree until smooth. Place the mixture into a microwave-safe dish and heat for 2 minutes on medium-high. Stir and serve over Savory Corn Griddle
REALLY EASY ROASTED RED PEPPER SAUCE
This red pepper sauce is so handy to have bagged in the freezer. The recipe makes enough for two meals - use as a base for baked gnocchi or pasta
Provided by Amanda Grant
Time 1h10m
Yield 8 (or 2 meals for 4)
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.
Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein
ROASTED RED PEPPER CREAM SAUCE
A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
Provided by BOB BAILEY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
- Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
- In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
- Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 5.9 g, Cholesterol 41.5 mg, Fat 18.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 257.7 mg, Sugar 1.8 g
ROASTED RED PEPPER SAUCE
This simple sauce -- really just pureed, roasted peppers and some seasoning -- can be served atop a main course, or presented in a bowl for dipping.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Roast peppers on a grill or open flame until skin is blackened. Place in a medium bowl covered with plastic wrap until cool enough to handle. Using a paper towel, remove charred skins. Slice peppers into 2-inch pieces; discard membranes and seeds.
- Place peppers in the bowl of a food processor with the garlic, lemon juice, cumin, red-pepper flakes, salt, and pepper, and process until pureed, 1 to 2 minutes.
ROASTED RED PEPPER AND BACON SAUCE
Great sauce for pasta! Thanks to Patricia Lohrey. Try it, you will not be disappointed. What is not to like with roasted red peppers and bacon?!?
Provided by Londonsbk
Categories Sauces
Time 1h
Yield 1 lb of pasta (sauced)
Number Of Ingredients 11
Steps:
- Puree red peppers, tomatoes, oregano, cayenne, wine, and oil in food processor or blender until smooth.
- Cook bacon in large skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer bacon to plate lined with paper towels. Pour off all but 2 teaspoons fat from pan and return to medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add red pepper mixture to skillet and bring to simmer. Reduce heat, cover, and simmer until flavors, meld, 10 to 15 minutes. Remove from heat and stir in cream and half the bacon. Season with salt and pepper.
- Toss sauce with cooked pasta and serve, sprinkling bowls with remaining bacon.
ROASTED RED PEPPER SAUCE
Make and share this Roasted Red Pepper Sauce recipe from Food.com.
Provided by CookingONTheSide
Categories Sauces
Time 5m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Puree bell pepper, bread, mayonnaise, salt and pepper in a blender until smooth.
- Pour into a small bowl.
- Cover and refrigerate up to 4 hours before serving.
- Serve with corn cakes.
Nutrition Facts : Calories 157.2, Fat 7.7, SaturatedFat 1.2, Cholesterol 7, Sodium 1161.9, Carbohydrate 19, Fiber 1, Sugar 2.3, Protein 2.7
ROASTED RED PEPPER SAUCE
This recipe "goes with" another recipe, but it sounds like it would be good for other uses. It is only 3 ingredients and should cook (with meat or other food) to reduce a bit, for 10 minutes.
Provided by threeovens
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Puree the peppers in a food processor.
- Transfer to a bowl and whisk in the broth and yogurt.
- Simmer 10 minutes to reduce and thicken; cook meatballs or other meat or chickpeas in this sauce, if desired.
Nutrition Facts : Calories 10.9, Fat 0.5, SaturatedFat 0.3, Cholesterol 2, Sodium 126.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.7, Protein 0.6
GNOCCHI WITH ROASTED RED PEPPER SAUCE
This veggie supper of a rich roasted red pepper sauce and baked cheesy gnocchi is a low-fat family supper you can prepare in minutes with our easy sauce
Provided by Amanda Grant
Categories Dinner
Time 27m
Number Of Ingredients 4
Steps:
- Heat the oven to 180C/ 160C fan/ gas 4. Cook a 500g pack gnocchi following pack instructions, then drain and tip into a casserole dish. Pour over ½ batch roasted red pepper sauce (see 'Goes well with...' below), then tear 125g ball mozzarella over the top and sprinkle over 2 handfuls breadcrumbs. Bake for 20 mins until golden and heated through.
Nutrition Facts : Calories 349 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium
ROASTED RED PEPPER TOMATO SAUCE
Steps:
- Preheat oven to 375°F.
- Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, in a foil-lined 13- by 9- by 2-inch baking pan and sprinkle lightly with salt. Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour.
- Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
- Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth.
ROASTED RED BELL PEPPER AND RICOTTA SAUCE
Make and share this Roasted Red Bell Pepper and Ricotta Sauce recipe from Food.com.
Provided by dicentra
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Puree ricotta, roasted red peppers, oil, Parmesan, and garlic in a food processor.
- Stir in parsley and oregano. Toss with hot pasta and serve.
Nutrition Facts : Calories 328.2, Fat 28.4, SaturatedFat 11.3, Cholesterol 57.6, Sodium 792.8, Carbohydrate 5.8, Fiber 0.7, Sugar 0.3, Protein 13.4
ROASTED RED PEPPER SAUCE
This simple sauce is very versatile - perfect poured over roasted veg as well as chicken
Provided by Good Food team
Categories Condiment, Dinner
Time 1h10m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Place the peppers on a baking tray and roast in the oven for about 45 mins until the skins are blackened. Remove from the oven and put into a plastic bag - this makes them sweat and the skins slip off more easily. When cool enough to handle, peel off the skins with your fingers. Slice the peppers open, pick out and discard all the seeds and membrane, then roughly chop the red flesh.
- Heat the olive oil in a frying pan. When hot, fry the garlic and shallot for a few mins. Add the chopped peppers and continue to fry for a few mins, stirring to combine everything. Add the vegetable stock, bring to the boil, then allow it to reduce a little.
- Pour the contents of the pan into a blender and whizz until smooth. Adjust the seasoning to taste. Depending on the ripeness of the peppers, you shouldn't need any sugar - but if they retain a slightly bitter flavour, return the sauce to the pan, add sugar to taste and let it dissolve over the heat. Serve hot or at room temperature.
Nutrition Facts : Calories 62 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium
ROASTED RED PEPPER SAUCE
Jarred roasted peppers, ricotta, oil and garlic are puréed in a blender, seasoned with fresh basil and heated through for a 15-minute pasta sauce.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 1 qt. or 8 servings, 1/2 cup each.
Number Of Ingredients 5
Steps:
- Place all ingredients except basil in blender or food processor container; cover. Blend until pureed.
- Pour into medium saucepan; stir in basil. Cook on low heat until heated through, stirring occasionally.
- Serve over hot cooked pasta.
Nutrition Facts : Calories 150, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
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