Roasted Red Pepper and Vine Tomato Pasta Sauce

Roasted Red Pepper and Vine Tomato Pasta Sauce

To cook a true Italian tomato based pasta sauce is a labour of love and time according to our Italian Au Pair. Tomatoes are de-seeded, skin is removed and then all this is cooked down over a slow heat for hours if not overnight.  So for those of you that don’t have all that time or energy to invest into a pasta sauce this version is much quicker and simpler.

As always go with the flow add more of stuff you like and less of stuff you don’t. Taste as you cook and don’t be afraid to ‘wing it’. If you like your sauce simple and fuss free don’t add the Garam Masala and Ground Coriander, if however you like to spice things up add away.

Roasted Red Pepper and Vine Tomato Pasta Sauce
Serves 2
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Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
  1. 660g Vine Tomatoes
  2. 2 Red Peppers cut in half
  3. 3-4 whole Cloves of Garlic (Peel the outer skin from the garlic head, leaving the cloves intact in their casings. Slice the top part of the garlic head off, leaving the cloves exposed)
  4. 2-3 Sprigs of Rosemary
  5. Sprinkle of pink salt and black pepper
  6. Dash of Olive Oil
  8. 2tbs Olive Oil
  9. 2 x Shallots chopped and diced or ¼ x Onion chopped and diced onion
  10. 2-4 Garlic Paste (Depending on taste)
  11. 300ml Vegetable Stock (I use Marigold Vegetable Bouillon)
  12. ¼ tsp. Turmeric
  13. 1 tsp. sugar
  14. ½ tsp. Garam Masala (optional)
  15. ½ tsp. Ground Coriander (optional)
  1. Place your Vine Tomatoes, Red Pepper, Garlic and Rosemary on a non-stick tray lined with baking paper.
  2. Sprinkle salt and pepper over your Tomatoes and Red Pepper.
  3. Drizzle (or brush) Olive Oil over everything and place in the oven for 40mins at 160 degrees.
  4. Once cooked take out your tray from the oven and let everything cool down.
  5. Once everything has cooled down you can peel the skin off (if you wish) from the red peppers and tomatoes, remove stalks and add to a bowl. Squeeze the garlic out of its casing into the same bowl and discard the rest including the Rosemary. You may have juice from the roasting process if you do tip this into your bowl too (lets not waste that yummy goodness).
  6. In a large pan add your Olive Oil and heat.
  7. Once your Oil is warm add your Shallots (or Onions) and your fresh crushed garlic and cook until the onions are a light brown colour.
  8. Next throw in your Turmeric, Garam Masala and Ground coriander (all optional). Cook the spices for 2-3 mins.
  9. Add your Roasted Red Peppers and Tomatoes to the pan and reduce the heat. Stir until all the ingredients are 'mushed' together and let this simmer for 5 mins.
  10. Add your stock and sugar and let this cook down for a further 5-10 mins on a low heat and you are done.
  11. Add your sauce to the pasta shape of your choice.
  1. If you are making this for your children and they like a smooth sauce just roast your ingredients and throw everything into a blender. This way you will have a smooth sauce without chunks.
  2. If you do decide to blend then be aware that the seasoning levels may need to change. For some reason the spices are incredibly subtle so you may need to adjust to suit tastes.
  3. The seasoning of salt and sugar will depend on the sweetness levels of your tomatoes and the stock you choose to use (some stocks are very salty). My advice is taste your sauce prior to adding any extra salt, sugar and pepper.
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