Roasted capsicum sauce

A simple and versatile Spanish-style roasted capsicum sauce.

  • 15 mins cooking
  • Print


Roasted capsicum sauce
  • 1 red capsicum, quartered, seeds and membrane removed
  • 1 tomato, halved, seeds removed
  • 1 clove garlic, crushed
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 2 teaspoon smoked paprika


Roasted capsicum sauce
  • 1
    Preheat grill on high. Place capsicum and tomato, skin-side up, under grill until capsicum skin blisters and blackens, and tomato skin wrinkles.
  • 2
    Place capsicum in a bowl, cover, 10 minutes; peel away skin. Discard tomato skin.
  • 3
    Process tomato and capsicum with garlic, olive oil, balsamic vinegar and smoked paprika until smooth. Season.

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