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By October 16, 2017 0 Comments Read More →

Roasted Tomato and Chilli Pasta Sauce

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Italian homemade traditional sauce with tomato and basil, selective focus

We’ve recently been asked for our recipe for this tasty pasta pour-over sauce. I’ve finally found it!

  • 6 large or 8 medium-sized tomatoes
  • 1 red pepper
  • 1 red chillip pepper, sliced finely or ½ teaspoon chilli flakes
  • 2 tablespoons sun-dried tomato puree
  • 2 cloves garlic
  • 1 dessertspoon balsamic inegar
  • 75ml dry white wine
  • Olive oil for roasting
  • Salt
  1. Cut the tomatoes in half and the red pepper in strips. Place on a baking sheet and drizzle with olive oil and a little salt. Roast in the oven at 220ºC for 20-25 mins or until they are browning.
  2. Put the cooked tomator and pepper in a pan and add the garlic and chilli and heat gently.
  3. Stir in the tomato puree, wine and balsamic vinegar and simmer for 10 minutes, stir occasionally.



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