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Spiced cherry tomato and sweet potato sauce

I love making this spiced cherry tomato and sweet potato sauce because it’s so versatile  -  it can be used as a dip, pizza sauce, pasta sauce, stock base for soups, stews and meatballs etc.  It’s super easy to cook and it can be frozen for meals ahead!  I made it with yellow cherry tomatoes and pepper -  but red ones are  just as good.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large sweet potato
  • 1 onion
  • 1 yellow bell pepper
  • 3 cloves of garlic
  • 2 Tbsp olive oil
  • 2 cups of yellow cherry tomatoes
  • 1 chilli optional
  • 1 tsp ground cumin
  • 1 tsp dried coriander
  • 1 handful fresh parsley
  • Salt & pepper

Method
 

  1. Preheat the oven to 180°C.
  2. Peal the sweet potatoes then cut them into small chunks. Peel and cut the onion into wedges. Peel the garlic. Cut the pepper into chunks.
  3. Arrange prepared vegetables in a large baking tin, then scatter the cherry tomatoes around them. Tuck the chilli between them (if used). Dust with cumin and dried coriander, season with salt and pepper, drizzle with oil and toss well.
  4. Bake for 20-25 minutes, until the vegetables are tender.
  5. Remove the skin of the pepper, if you like (not essential), then transform everything, including the cooking jus, into a liquidiser and whiz into a smooth, thick cream.
  6. Spoon it into a sterilised jar and keep refrigerated.