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Serves: Serves 2
This is a tasty and colourful sauce for tossing through your favourite cooked pasta. Just double the ingredients if you want it to feed more people. It also makes a great tomatoey base for pizzas. Preheat the oven to 180℃ Gas mark 4
  • 1 red pepper, deseeded, cut into chunks
  • 1 red onion (about 150g), cut into chunks
  • 3 tomatoes (about 200g), quartered
  • ½ red chilli, deseeded, cut into strips
  • 2 cloves garlic, peeled, roughly chopped
  • small sprig of fresh rosemary, leaves pulled off
  • a little olive oil
  • salt and freshly ground black pepper
  • cloudy apple juice (optional)
  1. Put all the ingredients onto a baking tray and drizzle over a little olive oil, salt and freshly ground black pepper. Toss around a bit so that the oil coats the vegetables and rosemary.
  2. Put into the middle of the oven and roast for 30-35 minutes until the vegetables start to brown slightly on the edges.Turn the ingredients once during roasting.
  3. Allow to cool slightly, then put all the roasted vegetables into a food processor and blitz to the texture you require, its nice a little chunky not completely pureed.
  4. When ready to serve, pop the sauce into a pan and heat through gently, add a little fresh apple juice or water if you would like the sauce to be a little thinner.
Recipe by Jo Clark Cooking etc at