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Nutrition: per serving

  • kcal15
  • fat1g
  • saturates0g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein1g
  • salt0.12g
    low

Method

  • step 1

    Fry the onion in olive oil for 8-10 mins, then add the crushed garlic cloves, sugar and red pepper pesto and cook for 1-2 mins. Tip in the plum tomatoes, drain and chop the roasted red peppers and add these too. Pour in the vegetable stock and simmer for 10 mins. Season, then blend until smooth with a hand blender. Cool. Freeze in freezer bags or a microwavable container.

  • step 2

    To serve, defrost in the fridge overnight, then reheat gently in a pan, or microwave for a few mins, stirring often, until hot. Serve in shot glasses, garnished with basil leaves, if you like.

RECIPE TIPS
FREEZING

This canapé can be frozen

for up to 3 months.

Label clearly to remind yourself

what you've frozen.

Recipe from Good Food magazine, November 2010

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A star rating of 5 out of 5.4 ratings
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