Making your own roasted tomato pasta sauce is so easy and yummy.
This recipe varies each time I make it, depending on what is ripe in our garden or in season at our local farmer’s produce store.
Oil an oven baking tray. Add cut up roma tomatoes (romas are good for sauces), carrots, capsicums and some whole mushrooms. Also add a couple of peeled garlic cloves.
Drizzle oil on top (I prefer rice bran oil) and sea salt. Bake in oven for 25min at 200 degrees C until tomato edges are blackened.
Then add fresh basil (sweet, Greek or box basil or even a combination). Bake for a further 5 minutes.
Add roasted vegetables and the juices into a food processor along with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinegar. Season with salt and pepper to taste. If too thick for your liking, add a little water.
The beauty is that you can make plenty of sauce to freeze or fridge what you don’t eat straight away.
Use with your favourite pasta, pizza base, lasagna – whatever takes your fancy.