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Roasted Red Pepper Shots
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- 70 g onions, quartered
- 1 Tbsp olive oil
- 3 garlic cloves
- 1 Tbsp sugar
- 2 Tbsp red pepper pesto
- 400 g tinned chopped tomatoes
- 300 g roasted red peppers, preserved
- 200 g vegetable stock
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- fresh basil leaves, for garnishing
- per 1 portion
- 67 kJ / 16 kcal
- 0.3 g
- 1.8 g
- 0.9 g
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