Saturday, August 25, 2012
Recipe: Roasted red pepper and tomato sauce
Roasted red pepper and tomato sauce (makes about 800g)
3 tbsp olive oil
2 red peppers, seeded and diced
1 red onion, diced
1 tsp herbs du Provence
Salt and pepper
1 tin chopped tomatoes
1 tsp sugar
1 tsp extra virgin olive oil
Salt and pepper to taste
A little water (if necessary)
1. Preheat the oven to 200C. Roast the peppers and red onions in a roastring tray with the herbs, oil and seasoning for 20 minutes, or until the peppers start blackening. Remove from the oven and set aside.
2. Add the roasted vegetables and all the other ingredients into a food processor and blend until a smooth sauce is obtained. Pour this sauce into a pan and heat until piping hot. Add a splash of water if the sauce is too thick for you, season to taste, and serve- with spaghetti, pies, meats, whatever you fancy!