I love tomatoes. Especially small sweeter ones. I will eat them by the handful, in salads, with pasta or in tomato sauce.
I recently purchased a bunch of tomatoes and was not able to eat them fast enough so they are starting to become soft hence my need to do something with them.
Tomato sauce sounded liked the best thing to do and to give it an extra touch I decided to roast the vegetable first.
This sauce has 12 simple ingredients but does not fall short on taste.
I whipped this sauce up in no time and served it over a bed of edamame bean noodles for dinner with sautéed mushrooms that night but a basic tomato sauce can be transformed into anything.
Use it in tomato soup, lasagna, or on homemade pizza. Cook chicken breast or meatballs in the sauce, make it the base for so much more!
- 3 Cups cherry/small tomatoes
- 2 Bell peppers
- 1 Onion
- ½ Bulb garlic
- 3 Tbsp olive oil
- ½ Cup vegetable broth or water
- 1 Tsp balsamic vinegar
- ½ Tsp chili flakes
- ½ Tsp Thyme
- ½ Tsp Oregano
- Handful of fresh Basil
- Salt and Pepper, to taste
- Preheat oven to 425 degrees. and line a baking sheet with foil.
- Cut bell peppers in half, remove seeds and oil well. Lie skin side up on baking tray.
- Cut onions into strips and tomatoes in halve. Oil and place on baking sheet.
- Crush each clove of garlic, lightly oil and add to baking sheet.
- Bake for 50 minutes. After turn oven to high broil and cook for a further 5-10 minutes or until tomatoes and peppers are browned.
- Remove from oven and immediately place bell peppers into a heat proof dish and cover with plastic wrap (or container lid) for 10 minutes.
- Add other vegetables to a pot and turn heat to low-medium.
- Once bell pepper have sweated remove skin and coarsely chop up. Add to the pot. Season with salt and pepper.
- Pour in a ¼ cup of broth, balsamic vinegar, chili flakes, thyme and oregano and simmer for 10 minutes. Add more if needed. Sauce should be thick.
- (optional) Blitz sauce up before serving over pasta. I left mine chunky and used the back of my spoon to break any larger bits up.
- Add fresh basil and stir to wilt slightly.
- Serve over pasta immediately or cool down to store. Will keep in refrigerator for 2 weeks or freezer for 6 months.