Rich Roasted Pasta Sauce
"Roasting everything in the oven gives an intense flavour for this easy, one-pan pasta sauce. My own creation! Optionally, you can add mushrooms, aubergine, olives or other ingredients. I use frozen mixed mediterranean veg to make it even easier. This makes enough for 3-4 portions."
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
3 portions
- Serves:
- 3
ingredients
- 500 g tomato passata
- 2 bell peppers
- 1 onion
- 1 courgette
- 6 garlic cloves (see note)
- olive oil
- 1 teaspoon dried herbs
directions
- Preheat the oven to 200°c and spray or wipe a deep baking dish, about 20cm square, with oil.
- Slice the peppers and dice the onion and courgette, if not ready-prepared, and the other vegetables if using.
- Pile the vegetables into the baking dish- don't worry if they overlap, this doesn't need to be in a single layer. If using olives, don't add them yet.
- Drizzle or spray the vegetables with olive oil and roast for 15 minutes at the top of the oven. Meanwhile finely slice or mince the garlic. I use 3 cloves if raw, 6 cloves if you have roasted it already (which is much tastier).
- After this time, remove the pan from the oven. Stir in the garlic, olives and mixed herbs and pour the passata over.
- Return to the oven for another 15 minutes. If it is still not thick enough for you, stir and put it back in for another 5 minutes.
- Serve over cooked pasta or as a filling in a delicious vegan "sloppy joe" type sandwich.
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RECIPE SUBMITTED BY
I like to bake, watch film noir, go hillwalking and listen to folk music. Lately I have been eating more vegetarian and vegan things. Partly for health reasons, partly because of the cost and effort of getting good quality meat- I would never eat supermarket meat.
My most popular recipes are my brownies, cookies and soda bread.
