This is a lovely, warm, sweet pasta sauce. It’s fine on its own or it could be used as a base for other ingredients, garlic, chilli, balsamic vinegar, olives or all four!
2 red peppers
4 tomatoes, halved
1 onion, quartered
1 large carrot, cut into chunks
1 clove garlic, crushed
1 tbsp fresh basil, chopped
Pre-heat the oven to 200C.
Arrange the peppers, tomatoes, onion and carrots on a lightly oiled roasting tin.
Place in the oven for 30-45 minutes or until the carrots are soft and everything is nicely browned around the edges.
Put the vegetables in a blender and blend to a smooth paste.
Season with salt and pepper.
This sauce needs only reheating while the pasta cooks and a sprinkling of basil as it is served.