Total cooking time: 40–50 minutes; Effort time: 15 minutes; Makes about 2 cups.
This recipe is gluten-free, sugar-free, dairy-free and vegan.
- 4 (350 g/0.8 lbs) tomatoes
- 3 (620 g/1.4 lbs) red capsicums (peppers)
- 1 small bulb garlic (about 6-8 cloves)
- ¼ cup (60 ml/2 oz) olive oil, plus extra for drizzling
- celtic/himalayan sea salt, to taste
Preheat oven to 180C/350F (160C/320F fan-forced)
Line a baking tray with parchment paper
Remove the stems from the capsicums (you will need to core them out, leaving a hole in the capsicum) and place on lined tray — make sure they are standing with the hole side down
Quarter your tomatoes and place on lined tray with your capsicums — drizzle your tomatoes with some olive oil
Slice off the top of your garlic bulb (it’s ok if the cloves separate) and wrap in some foil, before placing on your tray with the capsicums and tomatoes
Place the tray into the oven and bake for 30–40 minutes, until your capciums have blistered and slightly blackened. If they need longer, pull out your tomatoes and garlic and continue baking the capsicums until ready.
Place the capsicums in a brown paper bag and allow to cool
Peel the skin off the capsicum and scrap out all the seeds, and take the skins off the garlic too.
Tip peeled capsicum, garlic and remaining ingredients in a food processor.
Process until you have a smooth-ish sauce.
Store in a glass jar in the fridge.
Keeps in the fridge for up to a week. You can also freeze in portions, and add to hot meals during winter.
Use instead of tomato sauce, as a dip, spread in sandwiches, dollop on soups, pilafs, salads or any other meal you fancy.
- Just want a tomato sauce — leave out the capsicum and double your tomatoes.
- Make it herby — add a handful of basil, mint or coriander when processing
- Make it spicy — add some cayenne pepper to taste when processing
- Make it creamy — add some thick natural yoghurt or cashew milk/cream when processing