Roasting the red peppers, red onions and tomatoes really intensifies the wonderful sweet flavour of the vegetables in this tasty sauce.
- 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)
- 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.
- 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.
- 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.
- 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.
This sauce is also lovely served up with the courgette and sage frittata (see post).
It also makes a great roasted vegetable dish, so once roasted don’t blitz it, just serve it straight out the oven with whatever takes your fancy! it’s lovely with grilled chicken or sausages ; or allow it to cool completely and toss the sweet slightly caramelised roasted vegetables through some dressed salad leaves.Then crumble over some feta cheese for a delicious main course salad.