Roasted Roma Tomato, Capsicum, and Garlic Sauce
A super versatile sauce, use up left over veg or create it at the beginning of the week to add to meals
There is nothing better than knowing you have zero waste bases for your meals ready to go for the week. This tasty tomato sauce can been used in a thousand ways as a fresh pasta sauce, chicken parma, salsa, pizza sauce, you name it.
Step by Step Instructions
Give your tomatoes and capsicums a wash, place them in a stick proof pan to roast or use baking paper. Throw garlic in, skin and all and place fresh thyme over the lot. I use about a tablespoon of melted butter and roll everything around together. Roast at 150 degrees for 45 minutes, turn the tomato and capsicums and roast for a further 45 mins.
Let the tomatoes and capsicums cool. Remove the skins and place them in to a blender, squeeze the roasted garlic in and add thyme leaves (not stalks). Season with salt, pepper, and sugar. Don’t forget to add the roasting juices as well. Blend together and it is done. I usally season lightly to begin with and then add more once it’s blended and I have tasted it.
Tip: If you know what you have in mind for the sauce dont be affraid to add in your own seasons of choice like onion powder, oregano, and chili. Feel free to multiply the batch and freeze some for the future.
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