For those times when you really want a red sauce but don't want to eat your standard boring tomato sauce, this is what is gonna float your boat! I have purposely left tomatoes out of this recipe. I didn't want anything to lessen the flavour of those sweet, roasted, slightly charred red peppers. Of course you don't have to make it chunky but I feel that the texture definitely adds a certain something.
Its an added benefit that this is one of the easiest things that I have ever made. Shove everything in a roasting pan in the oven and you are pretty much done. I know there are a few of you who would like to go the extra mile and char your peppers on an open flame for that extra roasty flavour. Be my guest but this way is soooo much easier.
I have added a special surprise ingredient here. I am pretty sure that you will be shocked when you hear what it is - silken tofu! Yes, you heard right and no, I haven't lost my mind. I was so thrilled to read about how silken tofu can be added to a sauce to make it creamier. So now there is absolutely no need to add any cream or other type of dairy. Milk (any type) will make the sauce more runny but tofu actually slightly thickens it and gives it a slight tang. Don't forget that tofu also is an added source of protein and just makes this sauce a whole lot healthier!
A creamy and tangy sauce made with roasted red peppers and garlic.
Preheat the oven to 220°C/425°F. Prepare your peppers by cutting them in half, breaking off the green stems and removing the seeds.
Brush the peppers, onion and garlic with olive oil and place them on a baking tray. Roast them in the oven for 20-25 minutes till the skins of the peppers are slightly charred.
Take the tray out of the oven and cover the vegetables with foil for another 5 minutes.
Then remove the pepper peels gently. They should come off pretty easily. Process the peppers, onion, garlic cloves, salt, pepper, chilli flakes, silken tofu and balsamic vinegar in a blender till the tofu is just about blended into the sauce but it still has a chunky texture.
The sauce is amazing with anything. Use as a dip for chips or drizzle over some fish, chicken or pasta for a delicious meal!
Ingredients
Directions
Preheat the oven to 220°C/425°F. Prepare your peppers by cutting them in half, breaking off the green stems and removing the seeds.
Brush the peppers, onion and garlic with olive oil and place them on a baking tray. Roast them in the oven for 20-25 minutes till the skins of the peppers are slightly charred.
Take the tray out of the oven and cover the vegetables with foil for another 5 minutes.
Then remove the pepper peels gently. They should come off pretty easily. Process the peppers, onion, garlic cloves, salt, pepper, chilli flakes, silken tofu and balsamic vinegar in a blender till the tofu is just about blended into the sauce but it still has a chunky texture.
The sauce is amazing with anything. Use as a dip for chips or drizzle over some fish, chicken or pasta for a delicious meal!
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