midweek pasta sauce recipe

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.