Roast Vegetables and Tomato Sauce

A beautiful sauce to eat on it’s own, with crusty bread or pasta, or baked in a lasagne, with eggs, or a cheesy-potato topping.

Serves 6 people


For the roast vegetables:

3 peppers – red, yellow and green

3 courgettes

1 aubergine

12 cherry tomatoes

3 cloves garlic

4 tablespoons olive oil

Salt and black pepper

Dried herbs and/or chilli flakes (optional)

For the Tomato Sauce:

2 cloves of garlic

A good pinch dried oregano

2 tins of tomatoes

A little bit of red wine vinegar

For the roast vegetables:

Pre-heat the oven to gas 6, 200°C, 400°F.

Use big oven tray -big enough that all your veg will be in more or less a single layer.

Wash all the vegetables. Cut the peppers in half and remove the stalk, seeds and white ribs from inside, cut or rip them up and put in the tray. Top and tail the courgettes, cut into slices and add to the tray. Cut the stalk off the aubergine and cut into chunks, add to the tray. Cut the tomatoes in half. Add the garlic cloves, peeled and crushed a bit.

Pour the oil over the vegetables and add the salt and pepper – plus the herbs and chilli flakes – if using. Shake or stir the tray until all the vegetables are coated with the oil and seasonings.

Place in the hot oven and bake until they are lightly browned (or they look like you would like to eat them,) stirring occasionally. This should take about 30 minutes but you can take them out earlier if you like.

While the vegetables are roasting make the tomato sauce.

For the Tomato Sauce:

Peel and finely slice the garlic.

Place a large frying pan on a medium heat, add a dessertspoon (or so) of oil followed by the garlic and oregano.

Add the tins of tomatoes, season with a pinch of salt and pepper then simmer over a medium low heat for about 30 minutes or until the sauce has thickened.

When the sauce is ready add a splash of red wine vinegar and check for seasoning.

Mix the tomato sauce into the roast vegetables and serve as desired.

Method

For the roast vegetables:

Pre-heat the oven to gas 6, 200°C, 400°F.

Use big oven tray -big enough that all your veg will be in more or less a single layer.

Wash all the vegetables. Cut the peppers in half and remove the stalk, seeds and white ribs from inside, cut or rip them up and put in the tray. Top and tail the courgettes, cut into slices and add to the tray. Cut the stalk off the aubergine and cut into chunks, add to the tray. Cut the tomatoes in half. Add the garlic cloves, peeled and crushed a bit.

Pour the oil over the vegetables and add the salt and pepper – plus the herbs and chilli flakes – if using. Shake or stir the tray until all the vegetables are coated with the oil and seasonings.

Place in the hot oven and bake until they are lightly browned (or they look like you would like to eat them,) stirring occasionally. This should take about 30 minutes but you can take them out earlier if you like.

While the vegetables are roasting make the tomato sauce.

For the Tomato Sauce:

Peel and finely slice the garlic.

Place a large frying pan on a medium heat, add a dessertspoon (or so) of oil followed by the garlic and oregano.

Add the tins of tomatoes, season with a pinch of salt and pepper then simmer over a medium low heat for about 30 minutes or until the sauce has thickened.

When the sauce is ready add a splash of red wine vinegar and check for seasoning.

Mix the tomato sauce into the roast vegetables and serve as desired.

Ingredients

For the roast vegetables:

3 peppers – red, yellow and green

3 courgettes

1 aubergine

12 cherry tomatoes

3 cloves garlic

4 tablespoons olive oil

Salt and black pepper

Dried herbs and/or chilli flakes (optional)

For the Tomato Sauce:

2 cloves of garlic

A good pinch dried oregano

2 tins of tomatoes

A little bit of red wine vinegar

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