Tomato & Red Pepper Sauce

Tomato & Red Pepper Sauce

Meta

Smooth blended sauce. Equipment: Soup maker + blender, or hob + blender. Allergens: Tree nuts (cashews).

Ingredients

• Base
• 200 g Tomatoes
• 150 g Red Pepper
• 30 g Cashews or 1 tbsp Cashew Butter
• 90 ml Water
• ½ tsp Dried Basil
• Finish
• 1 tbsp Lemon Juice
• Sea Salt, to taste

Method

1. Option 1 — Soup maker + blender: Add the Tomatoes, Red Pepper, Cashews or Cashew Butter, Water, and Dried Basil. Run the smooth soup cycle. Add the Lemon Juice and Sea Salt, then blend briefly again until fully smooth.
2. Option 2 — Hob: Add the Tomatoes, Red Pepper, Cashews or Cashew Butter, Water, and Dried Basil to a saucepan. Simmer for 8–10 minutes, until the tomatoes are fully soft and the cashews are softened if using them.
3. Blend + finish: Blend until smooth. Add the Lemon Juice and Sea Salt, blend or stir again, then use for chips or pasta.

Serving ideas

• Use for chips
• Stir through hot pasta
• Use as a simple sauce for roasted vegetables

Body & Sensory Notes

• Odour profile: Bright and mild; tomato-led without heavy aromatics.
• Texture: Smooth and sauce-like rather than thick like a dip.
• Energy: Lighter-feeling than a richer nut-heavy sauce.