Directions:
- Preheat oven to 200°C.
- Line a baking tray with non-stick baking paper Coat capsicum and garlic with olive oil and place on prepared tray.
- Cook in oven for 30 mins, until both are tender when tested with a skewer.
- Transfer to a heatproof bowl, cover and stand 5 minutes.
- Peel skin from capsicum and discard.
- Place flesh in a food processor.
- Cut garlic bulb in half horizontally and squeeze cloves into processor.
- Process until smooth.
- Add egg yolks and vinegar and process to combine.
- With motor running gradually add about 150ml of extra olive oil, 1 teaspoon at a time, processing well after each addition, until mixture starts to thicken.
- Add remaining oil in a thin steady stream until incorporated.
- Add tomato paste and process until combined.
- Season to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.02 Kcal (1587 kJ) | ||
| Calories from fat | 372.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.4g | 64% | |
|---|---|---|---|
| Cholesterol | 65.47mg | 22% | |
| Sodium | 27.09mg | 1% | |
| Potassium | 58.7mg | 1% | |
| Total Carbs | 0.88g | 0% | |
| Sugars | 0.39g | 2% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 2.43g | 5% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.5mg | 3% | |
| Calcium | 11.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 604.15 Kcal (2529 kJ) | ||
| Calories from fat | 593.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.99g | 64% | |
|---|---|---|---|
| Cholesterol | 104.36mg | 22% | |
| Sodium | 43.18mg | 1% | |
| Potassium | 93.56mg | 1% | |
| Total Carbs | 1.41g | 0% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 3.88g | 5% | |
| Vitamin C | 1.3mg | 1% | |
| Iron | 0.7mg | 3% | |
| Calcium | 18.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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