Thursday, December 28, 2017

Roasted Red Pepper and Tomato Sauce

Yield: 4 servings

2 red bell peppers
2 tbsp olive oil
2 shallots, finely diced
4 cloves garlic, minced
salt and pepper
1 can diced tomatoes
1 cup almond milk
2 tbsp nutritional yeast
1 tbsp cornstarch (or arrowroot powder)
1/2 tsp red pepper flake
basil, chopped

1. Preheat oven to 500F. Line a baking sheet with parchment paper.
2. Roast red peppers until charred, about 25 to 30 minutes. Cover in foil for 10 minutes to steam, then remove/peel charred skin. Set aside.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Sauté shallots and garlic until golden brown and soft, about 4 to 5 minutes. Season with a generous pinch of salt and pepper and stir. 
4. Transfer sautéed shallot and garlic to blender with roasted peppers, canned tomatoes, almond milk, nutritional yeast, cornstarch, and red pepper flake. Blend until creamy and smooth.
5. Once blended, return sauce to the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering until sauce is thickened to desired consistency.
6. Garnish with chopped basil before serving.

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