This sauce  makes a wonderful base for pizza , great as a pasta sauce or to add to a pan of sauteed vegetables.

For the sauce I skinned three large tomatoes cut into 2cm thick slices into a roasting dish. Add 2 red peppers sliced, an onion cut into wedges and as many cloves of garlic that you can spare (paper skin left on), about one Tbsp of cut up fresh oregano (1tsp dried), 1 tsp of sugar, a sprinkle of red wine vinegar (or you could use balsamic vinegar, and a generous amount of olive oil 2-3 Tbsp, salt and pepper.   You can use a greater quantity of red pepper to give you a richer red sauce.  I jut use what I have on hand.

The secret is to slowly roast the vegetables so that the flavours are sweet and rich.  I cook it at around 140 C for around an hour (when you smell it and see the tomatoes have collapsed it is ready).

I now put this mix together using my stick blender adding half or a full can of tomatoes in juice to make the puree run like a sauce and to increase the quantity produced.  Alternatively you could add water and thicken with 1 tsp of tahini.

This sauce  makes a wonderful base for pizza , great as a pasta sauce or to add to a pan of sauteed vegetables.

For the sauce I skinned three large tomatoes cut into 2cm thick slices into a roasting dish. Add 2 red peppers sliced, an onion cut into wedges and as many cloves of garlic that you can spare (paper skin left on), about one Tbsp of cut up fresh oregano (1tsp dried), 1 tsp of sugar, a sprinkle of red wine vinegar (or you could use balsamic vinegar, and a generous amount of olive oil 2-3 Tbsp, salt and pepper.   You can use a greater quantity of red pepper to give you a richer red sauce.  I jut use what I have on hand.

The secret is to slowly roast the vegetables so that the flavours are sweet and rich.  I cook it at around 140 C for around an hour (when you smell it and see the tomatoes have collapsed it is ready).

I now put this mix together using my stick blender adding half or a full can of tomatoes in juice to make the puree run like a sauce and to increase the quantity produced.  Alternatively you could add water and thicken with 1 tsp of tahini.

This sauce  makes a wonderful base for pizza , great as a pasta sauce or to add to a pan of sauteed vegetables.

For the sauce I skinned three large tomatoes cut into 2cm thick slices into a roasting dish. Add 2 red peppers sliced, an onion cut into wedges and as many cloves of garlic that you can spare (paper skin left on), about one Tbsp of cut up fresh oregano (1tsp dried), 1 tsp of sugar, a sprinkle of red wine vinegar (or you could use balsamic vinegar, and a generous amount of olive oil 2-3 Tbsp, salt and pepper.   You can use a greater quantity of red pepper to give you a richer red sauce.  I jut use what I have on hand.

The secret is to slowly roast the vegetables so that the flavours are sweet and rich.  I cook it at around 140 C for around an hour (when you smell it and see the tomatoes have collapsed it is ready).

I now put this mix together using my stick blender adding half or a full can of tomatoes in juice to make the puree run like a sauce and to increase the quantity produced.  Alternatively you could add water and thicken with 1 tsp of tahini.