CookEat Recipe
Roasted Tomato and Pepper Yogurt Sauce
Roasted red pepper, tomato and shallot make a concentrated vegetable purée. Stir it into strained yogurt for a thick orange sauce flecked with parsley.
Method
Steps
Step 1
Allow 25 minutes active work, 2 hours yogurt draining, 40–50 minutes vegetable cooking and 1 hour chilling; roast during the yogurt draining period. Spoon 400 g plain full-fat Greek yogurt into a fine cloth-lined sieve over a bowl. Cover and refrigerate at 4°C or below for 2 hours, until very thick; discard the whey.
Step 2
Heat a conventional oven to 210°C. Weigh 250 g red bell pepper after removing stalk and seeds, 120 g tomato flesh after removing the watery seed pockets, and 40 g peeled shallot. Cut the vegetables into large pieces, coat with all 15 ml olive oil and spread on a lined metal roasting tray.
Step 3
Roast for 30–35 minutes until tender and lightly browned. Peel the loose pepper skins when cool enough to handle. Blend all the vegetables and transfer the purée to a small saucepan.
Step 4
Stir over medium-low heat for 10–15 minutes until reduced to a thick paste of about 140–160 g; a spoon drawn through it should leave a clear path. The reduction is essential. Spread on a plate and cool for 15 minutes.
Step 5
Stir the cooled paste, all 10 ml red wine vinegar and 5 g washed, dried, finely chopped parsley into all the drained yogurt. Expect about 430–500 g sauce depending on whey loss; do not add water.
Step 6
Cover and refrigerate for 1 hour before serving eight portions. The sauce should hold a soft mound. Keep at 4°C or below and use within 2 days.
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