Roasted Red Pepper Cream Sauce
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I made this a LOT since I couldn't have tomato products. Sometimes I added cooked chicken to the skilled and served the whole thing over egg noodles. I also used the sauce instead of pizza sauce when I made homemade pizza. The sauce is versatile and you can do lots with it.
Roasted Red Pepper Cream Sauce
Ingredients
2 large red bell peppers or one jar of roasted red bell peppers
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil
2 cups fat-free half-and-half
1/4 cup grated Romano cheese
4 tablespoons butter <-- Omit if you can't have butter
Directions
1. Preheat oven to 500. Lightly coat the red peppers with olive oil. Place peppers whole on lined cookie sheet. Cook 20 minutes then using tongs, turn peppers and cook another 20 minutes until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or re-sealable plastic bag to cool for approximately 45 minutes.
2. Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
3. 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.
4. 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.
Notes: For a sweeter sauce, you can use one yellow bell pepper and 2 reds instead of just 2 reds.
To make the sauce thicker, reduce the cream to 1 cup and increase the romano cheese to 1/3 cup.
[allrecipes.com]
Roasted Red Pepper Cream Sauce
Ingredients
2 large red bell peppers or one jar of roasted red bell peppers
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil
2 cups fat-free half-and-half
1/4 cup grated Romano cheese
4 tablespoons butter <-- Omit if you can't have butter
Directions
1. Preheat oven to 500. Lightly coat the red peppers with olive oil. Place peppers whole on lined cookie sheet. Cook 20 minutes then using tongs, turn peppers and cook another 20 minutes until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or re-sealable plastic bag to cool for approximately 45 minutes.
2. Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
3. 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.
4. 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.
Notes: For a sweeter sauce, you can use one yellow bell pepper and 2 reds instead of just 2 reds.
To make the sauce thicker, reduce the cream to 1 cup and increase the romano cheese to 1/3 cup.
[allrecipes.com]
