Preview
Open Original
- 31 Oct, 2025 *
Ingredients:
- 6 plum tomatoes, quartered
- 1 large red pepper, deseeded & quartered
- 1 red onion, quartered
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 3 cloves minced garlic
- 2 tbsp balsamic vinegar (or Worcestershire sauce)
- 2 bay leaves
- 1 tsp oregano
- 1 tsp of sugar
- 2 cups stock (veg or chicken)
- freshly ground black pepper
Method:
- Pre heat oven to 400, gas mark 6. Arrange the veg on a non-stick baking sheet, sprinkle minced garlic and balsamic vinegar over the veg.
- Cook the veg in the oven for 30-35 minutes till slightly charred.
- In a large pan, heat the oil and tomato paste over a medium heat for 3-4 min…
- 31 Oct, 2025 *
Ingredients:
- 6 plum tomatoes, quartered
- 1 large red pepper, deseeded & quartered
- 1 red onion, quartered
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 3 cloves minced garlic
- 2 tbsp balsamic vinegar (or Worcestershire sauce)
- 2 bay leaves
- 1 tsp oregano
- 1 tsp of sugar
- 2 cups stock (veg or chicken)
- freshly ground black pepper
Method:
- Pre heat oven to 400, gas mark 6. Arrange the veg on a non-stick baking sheet, sprinkle minced garlic and balsamic vinegar over the veg.
- Cook the veg in the oven for 30-35 minutes till slightly charred.
- In a large pan, heat the oil and tomato paste over a medium heat for 3-4 minutes, add oregano and roasted veg, stock, bay leaves, sugar and pepper, bring to a boil. Cover and reduce to a simmer for 35-40 minutes.
- Let stand for 3-4 minutes, remove bay leaves before blending with a hand-blender till smooth or, to desired consistency.
- Serve with warm bread.
Serves: 4