Roasted Tomato And Capsicum Sauce

This sauce is so easy to make and is incredibly versatile. It can be used with

poultry, meat, fish or vegetarian dishes. It can be used as a sauce or a condiment,

and served hot or cold. You will never reach for the commercially made tomato

sauce again once you’ve tasted this version.

Ingredients:

• 10 roma tomatoes, quartered

• 2 red capsicum/peppers, seeds removed, quartered

• 4 tbs olive oil

• 1 tsp salt

• 1 tsp pepper

• 2 tbs tomato paste

• ½ bunch basil, chopped

Instructions:

Pre-heat the oven to 200C/400F.

Place all of the ingredients, except the tomato paste and basil, in a large roasting tin. Mix to combine the olive oil, salt and pepper evenly across the vegetables. Place in the oven and roast for 1.5-2 hours, or until all of the vegetables are soft and roasted. Remove from the oven and cool slightly.

Place the roasted vegetables, tomato paste and basil into a blender and blend until combined and any lumps have been removed.

Pour the sauce into a large sterilised jar. Tip upside down to form a seal and then cool. The sauce will keep in the fridge unopened for several months. Once opened, consume within a few days.

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Recipes From The Healthy Gut