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Romesco sauce

Recipe from: 5/18/2007 12:00:00 AM

Ingredients 7
Servings 0


  • 2
    red peppers, desseeded and halved
  • 2
    red chillies, deseeded
  • 4
    cloves garlic, peeled
  • 2
    large, ripe tomatoes
  • 30
    olive oil
  • 250
    fat-free yoghurt
  • 15
    reduced-fat mayonnaise



Preheat oven to 200 degrees celcius.
Spray peppers, chillies, garlic and tomatoes with olive oil spray and roast for 20-30 minutes till peppers are blackened and tomatoes are starting to burst.

Quickly pop vegetables into a plastic bag and seal to help steam off skin.
After 10 minutes, remove skin and pop ingredients into a blender, adding olive oil as you go, to make a smooth sauce.

Lastly, stir in yoghurt and optional mayonnaise, and serve.


Read more on: steam  |  bake  |  dairy


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