Roasted capsicum & gorgonzola sauce

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

Recipe «Roasted capsicum & gorgonzola sauce» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:45 minutes. To make this dish at home by prescription from the author Gomer would need: 6-8 red capsicums, halved, 1 tbsp olive oil, 2-3 roma tomatoes, chopped, seeds removed, 1/2 cup thickened cream, 25g gorgonzola , crumbled .

Ingredients:

• 6-8 red capsicums, halved 
• 1 tbsp olive oil 
• 2-3 roma tomatoes, chopped, seeds removed 
• 1/2 cup thickened cream 
• 25g gorgonzola , crumbled 

Instructions

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.