Pasta Sauce and Roasted Peppers

I can’t keep up with my tomatoes, they are ripening so fast ! Every day I collect a large bowl full and wonder what will I do with these. Over the weekend, after another bumper collection, I decided to make Pasta Sauce for the winter months. When we are craving a fresh tomato taste on those cold dark days it will waiting n the cupboard ready to spring to life.

The past weekend also saw me collect quite a few capsicums both red and yellow. We couldn’t use them all so I decided to roast and marinade them so they are ready for the winter too. I like to put them in an antipasto type pasta dish or with chicken pieces and bake,they break down and make a lovely sauce together with a few other ingredients. These recipes will be posted when the winter rolls around.

For the Pasta Sauce

  • 1.5Kg Tomatoes,chopped
  • 4 cloves garlic,chopped
  • 2 tablespoons olive oil
  • 3 red onions chopped
  • 2 heaped tablespoons tomato puree
  • 1/2 cup basil chopped
  • 1/4 cup oregano leaves chopped
  • 1/4 cup thyme chopped
  • 2 teaspoons of salt
  • 2 teaspoons sugar

Cook onions and garlic in the olive oil over a medium heat until soft. Add chopped tomatoes salt and sugar and simmer until tomatoes are soft , about 20 mins. Add rest of the ingredients and simmer a further 15 minutes until sauce thickens a bit,not too thick.

Pour into hot sterilized jars, making sure all air bubbles are out, you can do this by poking a  knife around the jar to release any bubbles at the bottom, then cap and cool.

Roasted Capsicums

  • 4 red capsicums, halved seeds removed and blackened under a grill
  • 4 yellow capsicums, halved seeds removed and blackened under grill
  • 2 cloves of garlic sliced
  • 3 sprigs of rosemary
  • 2/3 cup olive oil
  • 1/4 cup vinegar
  • Salt and freshly milled black pepper

Cut capsicums in half or into quarters,depends on size, remove seeds and place under a grill until the skin has blackened. Place into a bowl and cover with clingfilm for 5-10 minutes. Remove the skin and if not already, cut into quarters and layer into hot sterilised jars with garlic and rosemary, alternating red and yellow. Mix oil,vinegar, salt and pepper together and pour over capsicums. Remove air bubbles as before and cap.


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