Roasted red pepper & tomato sauce

Stir-in pasta sauces are both a blessing and a curse. On the one hand, they cut down cooking time by at least 70% and put a dinner on the table, stat. On the other hand, they discourage folk from making their own more delicious, fresher, and nutritious sauces. Aside from the standard chopped tomatoes, onion, garlic, and herb affair, a beautiful pasta sauce can be made from blitzing roasted vegetables together. This recipe is one I have been playing around with: it’s more time-consuming than the other options, but the final product is well worth it.

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To serve two, you’ll need:

  • two red peppers
  • twenty plum tomatoes
  • one red onion
  • two cloves of garlic
  • chill flakes
  • balsamic vinegar
  • tomato puree
  • olive oil
  • salt and pepper
  • wholewheat spaghetti.

Begin by preheating the oven to gas mark 6, and slicing the red peppers. Drizzle in oil, arrange with plenty of space on baking trays, and intersperse with the tomatoes. Roast for 30-40 minutes, or until tender – you may need to switch your trays round to ensure even cooking.

Meanwhile, chop the onion and and cook gently for ten minutes, sprinkling with salt and a pinch of sugar. Add sliced garlic and cook for another three minutes, before adding a tablespoon of tomato puree, mixing well, and leaving for another minute. Pour in a tablespoon of balsamic vinegar and simmer very gently for one minute.

Set up your food processor, and tip in the roasted vegetables, onions, and garlic, with a sprinkling of chilli flakes and seasoning. Blitz until smooth. Check seasoning, adding more sugar or balsamic if you want it sweeter.

Set the spaghetti on to cook, with spinach in a steamer for some complementary greens. Mix the pasta and sauce and warm in the pan. Serve with the spinach, and enjoy!

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