Tomato Red Pepper Sauce Zena S Kitchen

Tomato Red Pepper Sauce Zena S Kitchen Prep the following ingredients: 1) finely chop the onion, carrot, celery and garlic. 2) halve the baby plum tomatoes. 3) slice the sweet pointed peppers. Pre heat oven to 275f. place the rack in the top third of the oven. line a baking sheet with foil for easy clean up. cut tomatoes into halves and remove cores. cut peppers into quarters and remove any seeds. add olive oil, dried herbs, roughly torn basil, garlic, and salt & pepper to a bowl.

Cod With Tomato Red Pepper Sauce Zena S Kitchen Method 1: cooking the fish and sauce separately. heat your oven to 180℃ fan 160°c. heat the extra virgin olive oil in a medium saucepan over medium low heat. add the onion, carrot, celery and garlic and season with sea salt and freshly ground black pepper. cook, stirring occasionally, until very soft, 10 to 15 minutes; you want the veg to. In a large pot, heat 3 tablespoons of olive oil over medium heat. add chopped red peppers and cook for about 6 8 minutes while stirring frequently. stir in minced garlic and cook for another minute or so. add canned chopped tomatoes, tomato puree, parsley, basil, and coconut sugar. stir to combine. Taste and season with extra sea salt and freshly ground pepper, if necessary. assembling the dish: cook the gnocchi in salted boiling water according to package instructions. drain well then toss with ¾ of the sauce. to serve, divide the gnocchi between bowls, top with remaining sauce and a sprinkle of cheese (if using). Season with sea salt and freshly ground black pepper and bring to a simmer. reduce the heat to low and simmer for 5 minutes. add the double cream, stir to combine and bring to a simmer. simmer for 3 minutes, stirring occasionally, then remove the saucepan from the heat. stir in the grana padano and basil.