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Nutritious Passata
Preparation : 5 min
Cooking : 1 h 10
Total time : 1 h 15 Rest : 0 min
Equipment
Oven
4 people
2 garlic cloves
1 red onion, quartered
250 g cherry tomatoes
250 g packet baby capsicums
1 sprig stalk rosemary
1 tsp dried Greek oregano
1 pinch salt
1 pinch pepper
2 tbsp extra virgin olive oil
1 tbsp white vinegar
Associated products
Tips
Mix through and serve with cooked pasta or as a base for a sauce.
RECIPE STEPS
1
Preheat the oven to 180°C.
2
Roast tomatoes, capsicums, onion, herbs and unpeeled garlic bulbs with olive oil and salt & pepper for 1 hour.
- 2 garlic cloves
- 1 red onion, quartered
- 250 g cherry tomatoes
- 250 g packet baby capsicums
- 1 sprig stalk rosemary
- 1 tsp dried Greek oregano
- 1 pinch salt
- 1 pinch pepper
- 2 tbsp extra virgin olive oil
3
Press the roasted ingredients through a juicer. Then add the vinegar and sweetener to the sauce. Mix through and serve with cooked pasta or as a base for a sauce.
- 1 tbsp white vinegar
Rosie Mansfield - Good Chef Bad Chef
