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Preparation : 20 min | Resting : 2 hr |
Cooking : 35 min | Equipment : |
Difficulty : | Rating : 0 rates |
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2 | large red peppers (400g), halved and seeded |
50 | ml olive oil |
3 | -4 sprigs basil |
1 | onion, halved |
1 | garlic clove |
2 | pinches ground cumin |
1 | Preheat the oven to 190 °C (180 °C fan, gas mark 5). |
2 | Place the peppers and onion on a lined* baking tray. Bake for 35-45 minutes, skin side up. |
3 | When the skin of the peppers blackens and blisters, remove from the oven; use a small knife to peel off the skin. |
4 | Put the peeled peppers, olive oil, garlic, basil, cumin and onion in the metal bowl. Run the EXPERT programme 1 minute/speed 18. |
5 | Transfer the sauce to a bowl and refrigerate for 2 hours. Serve with white-fleshed fish, or on toast. |