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.

Difficulty:👍

Cost: £

 

Serves 6 people


3 peppers – red, yellow and green
3 courgette
1 aubergine
12 cherry tomatoes
3 cloves garlic
4 tablespoons olive oil
Salt and black pepper
1 tsp chili flakes or dried herbs (optional)
2 cloves of garlic
A good pinch dried oregano
2 tins of tomatoes
A little bit of red wine vinegar

 

  1. Pre-heat the oven to gas 6 or 200°C/400°F.
    Get a big oven tray – big enough that all the veg will be in more or less a single layer.
    Cut the peppers in half and remove the stalk seeds and white ribs from inside cut or rip into chunks 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.
  2. Pour the oil over the vegetables and add the salt and pepper. 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 look like you would like to eat them, stirring occasionally – make sure to scrape any burnt bits because they are always the best part. If you like them quite shrivelled up and a bit burned at the edges which will take about 30 minutes but you can take them out earlier if you like.
  3. While the vegetables are roasting make 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.
  4. Add the tins of tomatoes. Season with a pinch of salt and pepper. Simmer over a medium low heat for about 30 minutes or until the sauce has thickened.
  5. When the sauce is ready add a splash of red wine vinegar and check for seasoning
  6. Mix the roast vegetables and tomato sauce together and add to whatever recipe you like

Method

  1. Pre-heat the oven to gas 6 or 200°C/400°F.
    Get a big oven tray – big enough that all the veg will be in more or less a single layer.
    Cut the peppers in half and remove the stalk seeds and white ribs from inside cut or rip into chunks 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.
  2. Pour the oil over the vegetables and add the salt and pepper. 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 look like you would like to eat them, stirring occasionally – make sure to scrape any burnt bits because they are always the best part. If you like them quite shrivelled up and a bit burned at the edges which will take about 30 minutes but you can take them out earlier if you like.
  3. While the vegetables are roasting make 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.
  4. Add the tins of tomatoes. Season with a pinch of salt and pepper. Simmer over a medium low heat for about 30 minutes or until the sauce has thickened.
  5. When the sauce is ready add a splash of red wine vinegar and check for seasoning
  6. Mix the roast vegetables and tomato sauce together and add to whatever recipe you like

Ingredients

3 peppers – red, yellow and green
3 courgette
1 aubergine
12 cherry tomatoes
3 cloves garlic
4 tablespoons olive oil
Salt and black pepper
1 tsp chili flakes or dried herbs (optional)
2 cloves of garlic
A good pinch dried oregano
2 tins of tomatoes
A little bit of red wine vinegar

 

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