Italian

Roasted capsicum and Gorgonzola sauce

Name: Roasted capsicum and Gorgonzola sauce
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: 4
Cuisine: /italian
Ingredients: 6-8 (about 1.5kg) red capsicums, halved; 1 tablespoon olive oil; 2-3 (about 200g) roma tomatoes, chopped, seeds removed; 1/2 cup (125ml) thickened cream; 25g Gorgonzola cheese, crumbled

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30m

1h 45m

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by Katie Quinn Davies

Blogger and delicious. contributor

Oct 03, 2015

Katie Quinn Davies pairs pungent herbs with slow roasted tomatoes and veges to create this flavour-packed sauce.

6-8 (about 1.5kg) red capsicums, halved
1 tablespoon olive oil
2-3 (about 200g) roma tomatoes, chopped, seeds removed
1/2 cup (125ml) thickened cream
25g Gorgonzola cheese, crumbled

Method

1.

Preheat the oven to 160°C.
2.

Place capsicum, cut-side down, in a large roasting pan and brush with oil. Roast for 1 1/2 hours or until tender and slightly charred. Place in a plastic bag to cool for 15 minutes, then peel and whiz in a food processor until a smooth puree.
3.

Place a large non-stick frypan over medium heat, then add capsicum and tomato. Season and cook, stirring, for 10 minutes or until tomato has softened, then add cream and Gorgonzola. Reduce heat to medium-low and cook, stirring, for a further 5 minutes or until cheese has melted. Serve with gnocchi.