I am not the most economical cook because I have no control over vegetable shopping. My fridge often runneth over with vegetables that are ready to give up on life because either I have got too much of them, or they have gone past their expiry date, and I hadn’t rescued them before they gave up on me.
So, I usually end up cooking or roasting them to make a sauce for curries or pasta. Over time, I have figured out a recipe for a ‘Homemade Pasta Sauce’ that works beautifully and has never let it me down. The best thing about this sauce, which is made using leftover or almost rotting vegetables, is that you can freeze portions of it and use it at will.
The sauce is Tomato-based, but I add Garlic, Capsicum, either green or red and if I have sweet chilli peppers I add that too. Don’t be afraid to experiment till you come up with your version of a sauce that you like. For example, if you want the sauce to be spicy, add some hot chilli peppers while roasting but if you want the sauce a bit tangy, use more Tomatoes.
You can choose to omit the garlic, but I love the Garlic flavour in that sauce. One thing to be mindful of is not to add fresh herbs in the sauce while roasting or pureeing it as they will either burn or turn bitter. However, using dried herbs is a good idea as they add to the overall flavour.
- 1-kilo ripe Tomatoes, roughly cut (do not chop them finely)
- 3 Capsicums, de-seeded and roughly chopped
- A few chili peppers de-seeded and roughly chopped (optional)
- 2 Carrots roughly chopped (optional)
- 8 – 10 cloves of garlic, peeled
- Dried red chili flakes
- 1 tbsp dried herbs of your choice
- Sea Salt and freshly ground pepper
- Olive Oil
Preheat the oven at 180 c
Line a baking tray with baking paper and place all the vegetables sprinkle dried red chilies, salt & pepper and olive oil.
Roast for 20 minutes. Cool and grind to a paste, add the Herbs and divide equally and freeze if needed or use fresh.