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.
Similar Recipes
Recently Viewed
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