Roasted tomato sauce with red pepper and aubergine
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 – you’ll get a lovely soup!
Ingredients
Method
- Preheat the oven to 180°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 don’t 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.