Roasted Tomato and Pepper Sauce
How to make Roasted Tomato and Pepper Pasta Sauce. Our vegan recipe is flavoured with Italian ingredients like oregano, basil, and garlic.
Servings: 6
Calories: 232kcal
Equipment
- baking sheet
- French knife
- Food processor
- Large pot
- measuring spoons
- measuring cups
Ingredients
- 700 g Tomatoes
- 2 Large Red Bell Peppers
- 1/3 cup Olive Oil
- 1/2 tsp Dried Oregano
- 1/4 cup Fresh Basil Leaves
- 5 Garlic Cloves
- Salt & Pepper to taste
- 1 tsp Red Wine Vinegar
Instructions
- Pre-heat oven to 275F. Place the rack in the top third of the oven. Line a baking sheet with foil or parchment for easy clean up after roasting.
- Cut tomatoes into halves and remove cores. Cut peppers into quarters and remove any seeds.
- Add olive oil, dried oregano, roughly torn basil, garlic, and salt & pepper to a bowl. Coat tomatoes and peppers in the mixture.
- Place tomatoes and peppers on the baking sheet face up. Add garlic cloves in between the tomatoes and peppers, and place any remaining basil onto the tomatoes and peppers. Place in oven and roast for 2.5 hours.
- Once cooked, let the tomatoes and peppers cool for at least 10 minutes.
- Transfer contents of baking sheet into a food processor and blend until desired consistency is reached. Add red wine vinegar and blitz until combined.
- Serve tossed with your favourite al dente pasta.
Nutrition
Calories: 232kcal | Carbohydrates: 40.7g | Protein: 7.8g | Fat: 6.8g | Saturated Fat: 1.1g | Sodium: 23mg | Potassium: 849mg | Fiber: 7.3g | Sugar: 6.3g | Calcium: 306mg | Iron: 6mg
