Spanish Roasted Red Pepper Sauce - cooking recipe

Ingredients

5 red peppers
2 large tomatoes
1 -2 tablespoon olive oil
2 -3 tablespoons creme fraiche or 2 -3 tablespoons warmed soya cream
sea salt
black pepper

Preparation

Put the peppers and tomatoes on a baking tray and roast them at 200c/400F/gas 6 for 20 - 30 minutes, turning from time to time until the peppers have blackened and the tomatoes have cooked.
Cool the peppers in a paper bag for 10 minutes, then peel off the skins, core and de-seed them. Skin the tomatoes.
Put the peppers and the tomatoes in the blender with the olive oil. Blend to a puree.
Pour into a small saucepan and add the creme fraiche or soya cream.
Stir well, season to taste and heat through to serve.