Roasted Pepper and Tomato Pasta Sauce

Ali White from Allergy Mums has provided this recipe. For more delicious recipes check out their website or you can follow them here:

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Roasting the vegetables first gives an amazing depth of flavour. If you’re allergic to fish then leave the anchovies out, and replace with a teaspoon of Miso.

Ingredients

• 2 Red Peppers
• 6 Tomatoes
• 4 Anchovies (or 1 Tsp Miso)
• 5 Garlic Cloves – Minced
• ½ Chopped Onion
• 1 Tin Tomatoes
• 1 Tbsp Capers
• 1 Tbsp Balsamic Vinegar
• ½ Cup Red Wine
• 1 Tsp Chilli Flakes
• 4 Tbsp Sliced Black Olives

Method

1. Cut the Peppers in half, deseed, and cut again into quarters. Cut the Tomatoes in half.  Drizzle with a bit of olive oil and bake at 190C, 370F for 35 minutes.
2. Peel the Peppers (the skins will be nicely charred) and chop up.
3. Fry the onion and garlic in a bit of oil until they begin to brown, then add in the anchovies and cook for a few minutes.  Add in the Chilli Flakes.
4. Pour in the wine, Balsamic, and the tin of Tomatoes and stir. Add in the roasted Tomatoes (break them up with a spoon) and chopped Peppers.
5. Bring up to a simmering point and add in the Capers and Olives and simmer, covered, for 30 minutes.
6. Adjust the seasoning with a bit of Salt and Pepper if you wish.

If you don’t want to use Anchovies, then add in 1 Tsp of Red Miso Paste instead.

Serve with your favourite Pasta.