This is a really simple tasty recipe that will help to use up tomatoes and courgette and other veggies! which are coming thick and fast this time of year…..I forgot to take a picture of it last time I made it – I will never make a food blogger – but it tastes better than it looks anyway. The combination of the flavor of the roasted vegetable sauce with the fresh vegetable medley works really well, and it is a great way to use up vegetables that are in season right now. You can also use the roasted sauce as a base for many other dishes such as soups, stews and casseroles, and it freezes very well.
Ingredients to serve 3-4;
- 2 x Courgette
- 8 x Tomatoes
- 1 garlic bulb
- Extra Virgin Olive Oil
- 2 x Big Onions
- 2 x Red Peppers
- Selections of vegetable – cherry tomatoes, aubergine, carrots, kale etc
- Passatta (Optional)
- Chopped Tomatoes (Optional)
- Heat the oven to around 150 degrees – you don’t want it too hot as you want to cook the tomatoes slowly.
- In an oven tray place the tomatoes (cut in half) also place the garlic bulb with the top cut from it so you can see the tops of the cloves peeping out. Add a quartered onion and a quartered red pepper.
- Give everything a good slug of oil and season before placing into the oven.
- Gently roast this mixture for around 1 hour until 2 hours – you are looking for the tomatoes to start to crisp and blacken slightly and for them to look like they are bursting from their skins.
- When you think your sauce is nearly ready, boil the water for your pasta. I usually use regular old Penne or Fusilli.
- When cooked add the tomatoes to a blender, squeeze in the inside of each garlic clove (this is surprisingly easy to do and very satisfying), add the inside of the onion and the roasted pepper.
- Now you want to whizz everything up in the blender, I also add any remaining oil and juices from the pan. You can add a squeeze of tomato puree at this point, or even a can of chopped tomatoes or passatta, depend how liquid you like your sauce.
- Don’t forget to cook your pasta.
- This is your tomato sauce! This will happily keep in fridge for 2-3 days or freeze, and you can use it as a base for any recipe requiring tomato sauce, or even as a soup stock base.
- Once you are happy with the consistency of your sauce, you can cook your vegetables.
- Heat a small amount of oil to the pan and add your remaining onion, I like to chop the vegetable in chunky cubes, wait until the onion is slightly transparent then add your chopped courgette, aubergine, and any other veg you want to include. You really want to aim for a nice rustic mix, and I like to also include another lot of red pepper, as I like the combination of the fresh pepper flavor and cooked pepper. I have also used Kale, Spinach, small diced carrot, cherry tomatoes etc
- Add your sauce to the vegetable when they looked softened – usually after about 5-10 minutes, I personally like then still crunchy.
- Heat through and then serve alongside your cooked pasta after another good twist of black pepper. You may also like a grating of Parmesan.