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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.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  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.