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Roasted capsicum & gorgonzola sauce
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Prep Time:
30 minutes
Cook Time:
105 minutes
Total Time:
135 minutes
Herb-infused sauce with slow-roasted tomatoes and vegetables for bold flavor.
Ingredients:
  • 6-8 (about 1.5kg) red capsicums, halved
  • 18.20 gm olive oil
  • 2-3 (about 200g) roma tomatoes, chopped, seeds removed
  • 125ml thickened cream
  • 25g gorgonzola (see note), crumbled
Instructions:
  • Preheat the oven to 160°C for the perfect baking temperature.
  • In a spacious roasting pan, lay the capsicum halves cut-side down and generously brush with oil. Roast for 1 1/2 hours until tender and lightly charred. Allow to cool in a plastic bag for 15 minutes, then peel and puree in a food processor until smooth.
  • Heat a large non-stick pan over medium heat. Add capsicum and tomato and cook for 10 minutes until tomato has softened. Stir in cream and gorgonzola, reduce heat to medium-low, and cook for 5 more minutes until cheese has melted. Serve with gnocchi.

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