Roasted pepper and tomato sauce
This is a really simple way of making an amazing pasta sauce. The flavours you will get from roasting the vegetables for just 20 minutes are totally worth it- the sauce this makes tastes like it's been cooking for hours.
I cooked this with gnocchi, but I've also saved half before and added to a vegan bolognese, a rich minestrone soup, lasagne- you get the picture- crazy versatile. The transformation of the onions and the garlic are my favourite part- they go sticky and sweet instead of harsh, giving the sauce a smooth depth I can never fully get from just sauteing.
Makes enough for four servings
2 garlic cloves, left whole
1 onion, chopped in half with the outer tougher skin removed
1 heirloom or large tomato, chopped in half
2 or 3 peppers or various colours (at least one red or this will be too bitter for the sauce)
Salt and pepper
1 carton chopped tomatoes
Preheat the oven to 200 degrees Celsius. In a small, oven-proof tray or dish, add in all the vegetables with a generous amount of olive oil, salt and pepper. It's better as a small tray so all the vegetables stay juicy and mix a little together, or they can dry out if they are too far apart in the oven.
Roast for around 20 minutes or until everything is just before charring. Remove from the oven and take the stalks out of the peppers and any tops off the tomatoes that have been left on.
In a saucepan, heat the carton of chopped tomatoes, then add the vegetables. Squeeze in the garlic and disregard its tough skin and season to taste. When you're happy with the flavour, blend with a hand blender or mixer to a smooth sauce. Heat when required, or refrigerate until needed.