Intolerant to Tomatoes or Cream then try this quick and easy alternative – and freeze until required
• A tray full of Red Peppers
• Handful fresh Basil leaves
• Olive oil
• Salt and Pepper
• 5 Garlic bulbs
Roughly cut up the peppers and de seed. Lay flat in a roasting dish.
Sprinkle over the torn basil leaves
roughly chop the garlic
Salt and pepper to taste
Then add olive oil to coat the peppers and mix the ingredients so the olive oil covers most of the dish.
Place into oven and slowly roast until peppers are soft and just starting to turn brown ish.
Take out of the oven _ cool for 10 minutes then place mixture into food processor. Pulse until the mixture is nearly smooth and has a creamy texture.
Divide mixture into small freezer containers and use as required for pasta sauce bases or chilly con carne and even in Shepherds Pie. You can add stock cubes to the pepper mixture once defrosted if required.