Preheat oven to 180C Fan.
Rub the skin of the peppers with a dash of olive oil and place skin side up on a baking tray.
Place in the oven for about 15 mins till the skin is charred. Remove and place in a bowl, cover with cling film and leave for about 10 mins.
The skins can now easily be peeled from the peppers.
Chop into smaller pieces.
Fry off the onion, garlic and chilli in a little oil till softened but not coloured.
Add the peppers, the passata, vegetable stock and bring to the boil stirring well.
Reduce the heat and simmer for about 10 to 15 mins, adding the basil for the last couple of mins.
Puree in a food processor or with a stick blender till smooth.
Garnish with basil sprigs.
|Serving Size: 1 Serving (299g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 14 (21%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 602.5mg||21 %|
|Potassium 315.1mg||8 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 8.8g|
|Protein 1.6g||2 %|
Powered by: USDA Nutrition Database
Calories per serving: 66
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