Roasted Red Pepper Ketchup Recipes

RO RO RED KETCHUP (ROASTED RED KETCHUP)

Steps:

• In a small food processor, process the peppers and rosemary until smooth. Mix in the ketchup and serve with hot, salty fries.

ROASTED RED PEPPER KETCHUP

Steps:

• Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat. Bring to boil. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard bay leaf. Working in batches, purée ketchup in blender until smooth. Season with salt and pepper. Cool slightly, then chill until cold. (Ketchup can be prepared 1 week ahead. Cover and keep refrigerated.)

ROASTED RED PEPPER KETCHUP

Steps:

• Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat. Bring to a boil. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard bay leaf. Working in batches, puree ketchup in blender until smooth. Season with salt and pepper. Cool slightly, then chill until cold. (Ketchup can be prepared 1 week ahead. Cover and keep refrigerated).

ROASTED RED PEPPER CREAM SAUCE

Steps:

• Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
• Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
• In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
• Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

ROASTED RED PEPPER KETCHUP

Steps:

• Combine tomatoes with juice, drained red bell peppers and the balance of ingredients in a large, heavy saucepan over high heat. Bring to a boil.
• Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes.
• Discard bay leaf. Working in batches, puree ketchup in a blender until smooth. Season with salt and pepper.
• Cool slightly, then chill until cold.

EASY ROASTED RED PEPPER HUMMUS

Steps:

• In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.