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.
