Roasted Garlic, Red Capsicum and Tomato Pasta Sauce

    1 hour

    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.

    48 people made this

    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

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 230 degrees C.
    2. 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.
    3. Meanwhile, put tomatoes in a blender and blend until puréed. Add the roasted capsicums and blend until puréed.
    4. 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.
    5. 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 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