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Roasted Pepper Oil Dressing

4.5/5 rating (2 votes)
  • Serves: 6-8
  • Prep Time: 10 mins
  • Ready in: 1 hour
  • Difficulty: Easy
  • Print:
Roasted Pepper Oil Dressing

Spring has sprung, although it might still be a little frosty this morning at least in some places.


  • 5 large red or yellow peppers
  • 125mls of good quality extra virgin olive oil
  • salt and freshly milled black pepper
  • lemon juice
  • castor sugar
  • touch of cold water

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  • Pre-heat the oven to 200°C, gas 6.
  • Cut the peppers in half lengthways; remove the seeds and core.
  • Lay them cut side down in a baking dish, season well with salt, pepper and a touch of castor sugar.
  • Heat the olive oil and pour over the peppers and cook in the oven for 35-45 minutes uncovered.
  • When cooked the peppers will be very soft and the tops will have taken a little colour.
  • Remove the peppers from the oil with a slotted spoon and place straight into a liquidizer, then add the hot olive oil
  • Liquidise until you have a thick puree.
  • Add a touch of cold water until you have a nice sauce consistency, remember that the dressing will thicken when cold so add touch more water.
  • Add a touch of salt, pepper and sugar to taste and balance with a little lemon juice.
  • When you are happy with the taste pass through a fine sieve.
  • This dressing will keep for a couple of weeks in a fridge.
  • Also remember that olive oil thickens when cold, so leave at room temperature, or warm in the microwave before using.
  • You may need to adjust the seasoning if the dressing has been stored in the fridge for a couple of days.

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