Balsamic tomato sauce with roasted beetroot
This balsamic tomato sauce with roasted beetroot is very versatile – you can use as pasta sauce, pizza/tart topping or filling. Alternatively, mix it with couscous, quinoa, salad leaves or boiled potatoes and you’ll a get a lovely meal! Also, you can add some stock, purée it and serve as soup or use it as a base for a hearty stew.
Ingredients
Method
- Preheat the oven to 180°C.
- Peel, then cut the beets into wedges.
- Cut the onions in wedges too. Lightly crush the garlic cloves (with their skin on).
- Cut the pepper into chunks.
- Arrange all of them in a baking tray. Tuck the chilli pepper between them (if used), then scatter the oregano on top.
- Drizzle with the oil and 2 Tbsp balsamic vinegar, then season with salt & pepper. Toss gently.
- Cover the dish with foil, then bake in the oven for 25 minutes. During the baking, toss the veggies once or twice. Take the foil off and roast for 5 minutes.
- When the veggies are tender, remove the dish from the oven.
- Let the veggies cool a bit, then discard all the skins.
- Put the flesh of all veggies in a saucepan and add the tinned tomatoes.
- Using the tin, add some water to the pan, together with the stock cube.
- Bring to the boil, then add the remaining balsamic vinegar and reduce the sauce until it’s thick and a bit sticky.
- Taste and season with salt and pepper to your liking.