Roasted Red Pepper Sauce
A velvety tomato and roasted red pepper sauce, rich with butter and cream
He swore the secret was in the fire-roasted peppers, charred over an open flame in the rolling hills of...
"Yeah, yeah, mate, just tell me how to make it. YES CHEF!"
Ingredients
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1 sachet Yes Chef Rich Red Tomato Recipe Base (30g)
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250ml cream
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2 tbsp roasted red pepper (capsicum) purée (see instructions)
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30g butter
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Salt, to taste
Instructions
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Place a whole red capsicum in a large pan or under a hot oven grill.
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Turn occasionally until the skin is charred and blistered.
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Transfer to a bowl, cover, and let it steam for 10 minutes.
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Peel off the charred skin, remove seeds, and blend until smooth.
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In a pan over medium heat, melt the butter. Stir in the Yes Chef Rich Red Tomato Recipe Base, mixing well to combine the flavors.
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Stir in the puréed roasted red pepper, mixing well.
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Gradually add the cream while stirring to keep the sauce smooth.
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Season with salt and pepper to taste. Let the sauce simmer for a few minutes, allowing the flavours to meld together.
A deep, smoky richness balanced by creamy indulgence—this sauce does it all.
