Preheat the oven to 200°C (400°F/Gas 6). Sit the peppers in a roasting tin and smother with 1 tablespoon of the oil, using your hands. Roast for 40 minutes, or until soft. Transfer to plastic bags, knot or seal, and allow to cool for 15 minutes. Remove the skins and seeds and discard, then roughly chop the flesh, keeping any juices.
Heat the remaining oil in a large heavy-based pan, add the onions, and cook over a low heat for 5 minutes, or until beginning to soften. Stir through the garlic and chilli flakes and season with salt and black pepper. Add the roasted peppers and juices, pour in the stock, and bring to the boil. Reduce to a simmer and cook for 15 minutes. Transfer to a blender or food processor and whiz until blended and smooth. Season to taste with salt and black pepper.
Leave to cool completely, then transfer to a freezerproof container, seal, and freeze for up to 3 months. To serve, defrost overnight in the refrigerator, then transfer to a pan and heat until piping hot. Stir through the basil, drizzle with oil, and serve with fresh crusty bread.
- 10 red peppers
- 3 tbsp olive oil
- 2 onions, finely chopped
- 3 garlic cloves, grated or finely chopped
- 1 pinch chilli flakes
- 2.3 litres hot vegetable stock
- 1 large handful fresh basil leaves, torn, to serve
- 1 drizzle extra virgin olive oil, to serve
- 1 pinch salt
- 1 pinch freshly ground black pepper
Total time required
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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.
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