IndianTake a look
Your cart is empty.
Vegetarian, Coeliacs, Nut Free, Gluten Free
1) Heat the oven to 200C/400F/Gas Mark 6. Roast the peppers and tomatoes on a baking tray for 20 to 30 minutes until the peppers have blackened and tomatoes cooked.
2) Put the peppers in a paper bag for ten minutes then peel, core and de-seed.
3) Skin the tomatoes and put in blender with peppers, olive oil and pimenton. Blend to a smooth puree.
4) Put in saucepan, add the creme fraiche, season and gently heat through. Serve.