Balsamic tomato sauce with roasted beetroot

Published on 3 Oct 2024 | In Italian | By Wholeness |

- Prep Time
- 00:05 Minutes
- Cook Time
- 00:45 Minutes
- Difficulty Level

Background

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.

Recipe Rating

(4 /5)
(0 Rating)

Combination, Dairy Free, Diabetic, Egg Free, Gluten Free, High Fibre, Low Calorie, Low Carb, Low Cholestrol, Nut Free, Vegan

The Recipe

Ingredients

4 medium beetroots
1 red bell pepper
1 chilli (optional)
1 red onions
4 cloves of garlic
2 tsp dried marjoram or oregano
1 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tin cherry tomatoes
1 vegetable stock cube
1 small glass of water
Extra balsamic vinegar

Instructions

1. Preheat the oven to 180°C.
2. Peel, then cut the beets into wedges.
3. Cut the onions in wedges too. Lightly crush the garlic cloves (with their skin on).
4. Cut the pepper into chunks.
5. Arrange all of them in a baking tray. Tuck the chilli pepper between them (if used), then scatter the oregano on top.
6. Drizzle with the oil and 2 Tbsp balsamic vinegar, then season with salt & pepper. Toss gently.
7. 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.
8. When the veggies are tender, remove the dish from the oven.
9. Let the veggies cool a bit, then discard all the skins.
10. Put the flesh of all veggies in a saucepan and add the tinned tomatoes.
11. Using the tin, add some water to the pan, together with the stock cube.
12. Bring to the boil, then add the remaining balsamic vinegar and reduce the sauce until it’s thick and a bit sticky.
13. Taste and season with salt and pepper to your liking.