This roasted red pepper and tomato sauce bursting with flavour is one thing that you will always be able to find in my fridge or freezer. Made with classic summer vegetables; tomatoes, peppers, onion and garlic roasted in the oven with the added warmth of a red chilli, then simmered together it can be served as a condiment, as a pasta sauce or even as a soup with chunky buttered bread to dip in. A truly versatile and easy peasy recipe that once you have tried, will be sure to stop you from buying jars of pasta sauce ever again!
Ingredients:
(Makes enough for 2 further meals)
(Makes enough for 2 further meals)
- 500grams of Tomatoes (beef, cherry or vine -whatever you can find!)
- Half a bulb of Garlic
- 1x Red Chilli (Stalk Removed)
- 1x Red Onion (Roughly Chopped)
- 2tablespoons of Extra Virgin Olive Oil
- 1tablespoon of Honey/Agave Nectar
- 500ml of Vegetable Stock- Salt and Pepper to Taste
Top Tip: for a more child friendly sauce, either de-seed the chilli for less of a kick, or remove completely!
Method:
1) Set your oven to 180'C and find yourself a big roasting tray.
2) Pour about two thirds of the Olive Oil onto the roasting tray and throw on the Tomatoes, Peppers, Garlic (in the skin) and the Chilli, tossing them all in the Oil and seasoning well.
3) Put the tray into the preheated oven for around 40-45minutes until the Peppers have blackened and the Tomato skins have split (the garlic may be ready sooner - check at around 30 minutes and if its soft remove it from the tray and set to one side)
4) Meanwhile sweat the Onion in a large saucepan with the remaining Oil over a low heat for around 15 minutes.
5) Once the Onion is softened and almost translucent, add the Vegetable stock.
6) When the Peppers, Tomatoes and Chilli are roasted add the whole lot to the pan, along with the juices from the tray (released from the tomatoes)
7) Squeeze the roasted Garlic cloves to remove from the skins, before adding those to the mixture also.
8) Blend the whole lot with a stick blender or in a blender, then pass through a fine sieve back into the large saucepan to remove any lumps and seeds and provide a silky smooth texture.
9) Put the saucepan back on the hob on a low heat and stir in the Honey/Agave Nectar (tomatoes are naturally quite tart, so the addition of a natural sweetener, along with the sweet roasted peppers really rounds off the flavour of the sauce) and then season well with salt and pepper.
10) Simmer the sauce until you have it at your desired thickness, I usually leave mine for at least half an hour, usually leaving it for around an hour so the flavours have a great depth.
And thats it! A fool proof recipe which can be served straight from the pan, kept in an airtight container in the fridge for up to three days, or frozen in the freezer for up to three months! See my Superfood Falafel for one way to use to sauce, or come back soon to see it served alongside Spinach and Sweet Potato Gnocchi - but most of all, enjoy!
Charlotte x
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