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Roast Tomato & Red Pepper Pasta Sauce

This recipe makes a delicious roast tomato pasta sauce that is made with fresh cherry tomatoes and can be used to compliment any pasta dish.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Servings: 8 servings
Calories: 88kcal

Ingredients

  • 900g fresh cherry tomatoes
  • 2 large red bell peppers cut in quarters
  • 1 large garlic head sliced at the top and left whole and unpeeled
  • 2 small red onion peeled and cut into quarters
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon oregano dried
  • 1 teaspoon soft brown sugar
  • 3 tablespoon tomato puree
  • 1 tablespoon lemon juice
  • 1 tablespoon basil dried or fresh

Instructions

  • Preheat the oven to gas mark 6/400oF/200oC/180oC fan. Place the tomatoes, garlic and onions on a baking tray. Drizzle with olive oil, sprinkle with salt, black pepper, oregano and sugar. Roast for 40 - 50 minutes until soft, caramelised and slightly charred at the edges.
  • Allow to slightly cool then squeeze the garlic from their skins into a blender or food processor. Add the roasted tomatoes, red peppers, onion and any juice from the vegetables then blitz for a couple of seconds until smooth but slightly chunky. Blend for longer if you prefer the sauce smoother.
  • Pour the sauce into a pan, stir in the tomato purée and add the basil. Heat gently for 5 - 6 minutes, stirring often. Mix into cooked pasta and serve with some Parmesan.