Roasted red pepper shots
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 30
Skip to ingredients
- 1 onionroughly chopped
- 1 tbsp olive oil
- 3 garlic clovescrushed
- 1 tbsp sugar
- 2 tbsp red pepperpesto
- 400g can peeled plum tomatoes
- 295g jar roasted red peppers
- 200ml vegetable stock
- basil leavesfor garnish
Nutrition: per serving
- kcal15
- fat1g
- saturates0g
- carbs2g
- sugars1g
- fibre0g
- protein1g
- salt0.12glow
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.
