This one is a great dish to make if you have a free afternoon and you pick up ingredients that are on sale. I like to make it and have in fridge /freezer for during the week when i can just reheat and cook pasta. I usually bake in 180 degree C oven in olive oil, 2 punnets cherry toms, 2 red capsicums, a handful of chillies and a handful cloves of garlic in skins after generously sprinkling with alt and pepper. If you are cooking for kids omit the chillies and add dried chilli flakes at the end as you serve if you like heat in your dishes.
So you bake until skins are loose, maybe 1/2 hr-1 hr, then sweat under foil and when cool skin veggies and remove seeds from capsicums. Add veggies with juice to blender and whizz, add a little extra virgin olive oil. Reheat when ready to serve reinvigorate :) with a squeeze of lemon, black pepper and your dried chillies if you desire..and voila fabulous pasta sauce.
PS dont forget your parmesan cheese liberally shaved over dish.
This is on my list for this week. Looking forward to trying it.
ReplyDeleteI made this dish last night but i added some chopped up and sautéed bacon and french shallots to the sauce. It was good extra good.
ReplyDeleteOh my goodness this sauce smells good when it is all blended together! Half of me wants to just have it nice and simple...with spaghetti. And the other half wants to use it as the sauce for lasagne...
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