Skip to content Skip to navigation

Roasted Tomato and Red Pepper Sauce Recipe

One of the easiest ways to get more veg in is by sneaking it into a pasta sauce and this rich, tasty showstopper does the trick perfectly!

  • Preparation time:
    15
    min(s)
  • Cooking time:
    30
    min(s)
  • Servings:
    4

What you'll need

  • Salt and pepper
  • 2 red onions, quartered
  • 3 red bell peppers, halved
  • 2tbsp balsamic vinegar
  • 1tbsp oregano
  • 4tbsp olive oil
  • 4 tomatoes, quartered
  • 5 cloves of garlic, peeled
  • 300g dried pasta
  • 1tbsp thyme

Products used

How to make

  1. Preheat the oven to 220 degrees (200 degrees for fan).
  2. Prepare the vegetables, removing the core and seeds of the peppers.
  3. Place the prepared vegetables and garlic on a large baking tray or sheet. Add the olive oil, oregano, thyme and season with salt and pepper. Mix together so all the ingredients are combined and spread out on the tray ensuring the peppers are skin side up.
  4. Roast in the oven for 30 minutes until the onions have turned transparent.
  5. Cook the pasta while the vegetables are in the oven. Bring a large pan of water to boil, add the pasta and some salt and cook per instruction on the pasta.
  6. Transfer everything on the tray, including the oil and any collected liquid, into a blender jug or food processor. Blend using a stick blender (or food processor) into a smooth sauce. Season to taste with salt and pepper.
  7. Combine the sauce and pasta and sprinkle with grated cheddar or parmesan.