Roasted Garlic, Red Capsicum and Tomato Pasta Sauce
A fantastically fresh pasta sauce bursting with flavour. Sweet slow-roasted garlic is blended with fresh tomatoes, roasted red capsicums, olive oil, a little chilli and fresh basil. You can either make your own roasted capsicums or used bottled ones.
Ingredients
Serves: 4
- 1 head garlic
- 4 tablespoons water
- 5 tablespoons olive oil, divided
- 6 roma tomatoes
- 450g roasted red capsicums
- salt and freshly ground black pepper to taste
- 1 teaspoon dried crushed chillies
- handful chopped fresh basil
Directions
Preparation:15min ›
Cook:45min ›
Ready in:1hour
- Preheat oven to 230 degrees C.
- Place whole unpeeled head of garlic in an oven-safe dish with the water and drizzle 1 tablespoon olive oil on the garlic. Roast in preheated oven for about 45 minutes.
- Meanwhile, put tomatoes in a blender and blend until puréed. Add the roasted capsicums and blend until puréed.
- Squeeze 5 cloves of the roasted garlic into blender; blend in garlic. Add 4 tablespoons olive oil and pulse again briefly. Add salt and pepper to taste, crushed chillies and basil; blend.
- The sauce is ready, but can either be refrigerated for a couple of days to blend the flavours or can be frozen. Sauce can be served cold or heated through until just warm.
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Reviews and Ratings
Global Ratings:
(24)
Reviews in English (23)
Something else. I liked this recipe a lot. I roasted my own red capsicums instead of using the shop bought ones and also roasted and added some small onions and a few green chillies which made for a sweet, spicy sauce to cover my (almost) famous meatballs. - 08 Oct 2008
Just the recipe I was searching for! Delightfully delicious! Tastes great on fish! Yummy:-) - 08 Oct 2008
This was a good way to use up my garden tomatoes. I used fresh roasted capsicum as well, and it turned out excellent. The flavour was lacking a little something, so only four stars, but perhaps it was my taste buds. Enjoyable hot or cold. Used some immediately and froze some. Thanks Jennifer. - 08 Oct 2008
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