Homemade Tomato Sauce is actually a lot easier than you would think. And it is entirely worth it, because it tastes incredible. I make my own tomato sauce for curries and Italian dishes. One little twist that I love – and takes almost no extra effort, is to make a red pepper tomato sauce. I am making some tonight for the base of a clean eating Eggplant parmesan (I will add the link tomorrow) but I wanted to share the recipe with you because it is fantastic on its own with pasta.
The only thing that takes time is roasting the tomatoes and pepper, but it is worth it because th flavour is amazing:
Honestly, anyone can do it, and it tastes better than a restaurant. I hope you try it, it will really change your pasta nights!
Roasted Red Pepper Tomato Sauce (serves 3-4)
- 8 blush tomatoes
- 4 cloves garlic
- 1 red pepper
- salt to taste
- pepper to taste
- 1 tbsp olive oil
Preheat oven to 400F/ 200C
Cut tomatoes in half, and chop red pepper into sections
Cover with salt, pepper and a drizzle of oil
Bake for 45 minutes, until the edges of the pepper are starting to blacken
Take out and let cool slightly (this will make it easier to blend)
Pop red peppers and tomatoes in a blender or food processor along with garlic
Blend until smooth.
Ideally, it will still be warm so you can serve straight away. Or, you can reheat this on the hob. If you are making ahead of time, it will keep in the fridge overnight.