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Roasted beetroot and red pepper sauce

This roasted beetroot and red pepper sauce is ideal for pasta, pizza, puff pastry tarts, fillings etc. You can use it as a dip or dressing over steamed, grilled or boiled vegetables too.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 34 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 ripe tomatoes
  • 4 cloves of garlic
  • 1 red onion
  • 1 carrot
  • 3 red bell peppers
  • 6 baby or small beetroots
  • Olive oil
  • 1 tsp dried marjoram or oregano
  • Salt and pepper
  • 1 handful of parsley basil or coriander

Method
 

  1. Preheat the oven to 190°C.
  2. Cut the tomatoes in half, the onion into wedges, the carrots into 2cm chunks. Put these in a baking tray. Cut the beets in half - no need to peel them, if they’re organic.
  3. Cut the bell peppers in half, remove & discard the seeds and stem, then cut the pepper flesh in half again and tuck between the tomatoes and onion together with the garlic. Drizzle with oil, dust with the dried herbs then season with salt and pepper. (You can add some balsamic or cider vinegar, lemon juice or white wine too),
  4. Bake for about 30 minutes until the veggies are soft.
  5. Let them cool in the tin, then remove the skins.
  6. Put the veggies and the cooking jus in a blender and whiz until you get a textured sauce. Add the fresh herbs, some water or stock if it’s too thick and whiz again.
  7. Transfer it to an airtight jar and keep refrigerated - or you can use it immediately. You can freeze it too, divided into smaller portions.