Roasted tomato sauce with red pepper and aubergine
22 Nov 2021
by Dinna
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Background
This roasted tomato sauce with red pepper and aubergine is a versatile dish - it can be served as a dip, pasta sauce, pizza sauce, puff pastry topping, sandwich spread etc. If you add some vegetable stock to it - youβll get a lovely soup!
Ingredients
- 2 red bell pepper
- 3 medium ripe tomatoes
- 1 small red onion
- 2 cloves of garlic
- 1 Β½ tsp thyme or marjoram
- 1 small chilli (optional)
- 1 Tbsp olive oil
- 1 handful parsley or basil leaves
- 1 aubergine
Instructions
- Preheat the oven to 180Β°C.
- Cut the tomatoes in half, and the peppers into 4 pieces. Put them in a large baking tray.
- Cut the onion into 4 wedges and tuck them between the tomatoes together with the garlic (you donβt need to peel them). Add the herbs, oil and chilli (if used). Season with salt and pepper, then toss.
- Put the tray in the oven and bake for 25-30 minutes until the vegetables are soft and a little charred.
- Put the aubergine (rubbed with a little oil) onto another tray and put it in the oven. Roast for 25-30 minutes.
- Take both trays out of the oven and let the veggies cool a bit.
- Remove the skins of all vegetables. Put their flesh into a blender, then blitz into a thick, smooth sauce. Add the fresh herbs and blitz for a few seconds until smooth.
- Spoon it into a sealable jar, if not used immediately. It keeps for 3-5 days in the fridge.
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Categories
- Meal Type: - Budget - Everyday - Roast - Sauces
- Cuisines: - Italian
- Occasions: - Parties
- Ingredients: - Other Vegetables
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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