The roasted bell pepper and tomato cream is a very simple, versatile, and delicious recipe made with bell peppers, cherry tomatoes, and beefsteak tomatoes. The combination of fresh and tasty ingredients in this cream creates a velvety and flavorful condiment that will make your dishes even more irresistible. You can use it as a sauce for pasta, spread it on crunchy crostini, or use it as a base for tasty canapés; I’ve even used it on pizza. The possibilities are endless and suit every occasion, whether it’s a quick lunch or an elegant dinner.
Also try other pepper-based condiments:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 105.76 (Kcal)
- Carbohydrates 10.47 (g) of which sugars 3.56 (g)
- Proteins 1.10 (g)
- Fat 7.16 (g) of which saturated 1.02 (g)of which unsaturated 0.05 (g)
- Fibers 1.81 (g)
- Sodium 507.57 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 red bell pepper
- 1 beefsteak tomato
- 10 cherry tomatoes
- 3 cloves garlic
- 1 sprig parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Baking Dish
- 1 Blender
- Cutting Board
- Knife
Roasted Bell Pepper and Tomato Cream Recipe
Disclaimer: affiliate links are present in the “Tools” section
Don’t miss the collection RECIPES WITH PEPPERS
Begin the preparation of the roasted bell pepper and tomato cream by washing and cleaning the vegetables. Cut the beefsteak tomato into quarters and the bell pepper into strips, removing the inner white parts. Place them in an oiled baking dish with the cherry tomatoes and garlic cloves. Add salt, black pepper, and another drizzle of oil. Bake in a static oven at 450°F for 30 minutes, stirring halfway through.
Take out of the oven and let cool slightly.
Transfer the cooked vegetables with their juices to a blender, and add a sprig of fresh parsley. If you prefer, you can remove the garlic; I left it for a more intense flavor.
Blend everything until you obtain a thick and full-bodied cream. If you want, you can also add a slice of white bread.
Taste and adjust the salt if necessary.
Transfer the roasted bell pepper and tomato cream to an airtight container or use it immediately for your recipes.
Find this recipe in the collection Vegan Sweet and Savory Recipes, over 50 ideas for all tastes.
Roasted Bell Pepper and Tomato Cream
If you eat it, you can add spicy chili to the cream. You can also enrich this recipe with grated Pecorino Romano: if you add it, reduce the amount of salt or omit it altogether.
Also try the PEPPER CREAM RISOTTO
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Enjoy your meal!
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