Roasted Tomato and Chilli Pasta Sauce

FRESH TOMATO SAUCE

Roasted Tomato and Chilli Pasta Sauce

INGREDIENTS

Serves 3–4

6 large or 8 medium-sized tomatoes

1 red pepper

1 red chilli pepper, sliced finely or ½ teaspoon chilli flakes

2 tablespoons sun-dried tomato purée

2 cloves garlic

1 dessertspoon balsamic vinegar

75ml dry white wine

Olive oil for roasting

Salt

A handful of basil leaves (optional)

METHOD

1          Cut the tomatoes in half and the red pepper into strips. Place on a baking sheet and drizzle with olive oil and a little salt. Roast in the oven at 220°C (425°F, Gas 7) for 20–25 minutes or until they are browning.

2          Put the cooked tomato and pepper in a pan and add the garlic and chilli and heat gently.

3          Stir in the tomato purée, wine and balsamic vinegar and simmer for 10 minutes stirring occasionally.

4          Serve with pasta.