Tomato and Roast Capsicum Sauce

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Just an easy recipe tonight as I use this sauce in an upcoming recipe that will be posted here.

This is a great sauce to make up and freeze into 2-3 batches for future use in main meals or smaller batches. It is great stirred through cooked pasta with a little shaved or grated cheese. It makes a great bolognese sauce with beef or chicken mince and it tastes delicious on pizzas as a base sauce. Spoon over cooked chicken breasts or use as a dip for nuggets and the like. So versatile!

Tomato and Roast Capsicum Sauce
This makes 1.5L of sauce.
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Ingredients
  1. 1 onion, diced
  2. 2 large garlic cloves, crush
  3. 1 carrot, diced
  4. 1 large celery stalk, diced
  5. 1 small sweet apple, peeled and cored and diced or 1.5 teaspoons sugar
  6. 10g olive oil
  7. 1/2 tablespoon yellow mustard seeds
  8. 1kg whole tinned tomatoes or fresh tomatoes
  9. 400g roasted capsicum
  10. 100g water
  11. 1 teaspoon vegetable stock concentrate
  12. 10 basil leaves
  13. 4 sprigs of parsley
  14. Salt and pepper, be sure to season well
Instructions
  1. Add garlic, onion, apple, veggies and oil to a large saucepan over medium heat.
  2. Cook until softened.
  3. Add remaining ingredients.
  4. Cook over low heat for 25-30 minutes until slightly reduced.
  5. Using a stick blender or blender, blitz the sauce on high for 10 for 30 seconds to make a smooth sauce.
  6. Pour into jars and vaccum seal.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
Tomato and Roast Capsicum Sauce - TMX version
Makes approximately 1.5 litres
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1 onion, peeled and quartered
  2. 2 large garlic cloves, peeled
  3. 1 carrot, chopped
  4. 1 large celery stalk, chopped
  5. 1 small sweet apple, peeled and cored or 1.5 teaspoons sugar
  6. 10g olive oil
  7. 1/2 tablespoon yellow mustard seeds
  8. 1kg whole tinned tomatoes or fresh tomatoes
  9. 400g roasted capsicum
  10. 100g water
  11. 1 teaspoon vegetable stock concentrate
  12. 10 basil leaves
  13. 4 sprigs of parsley
  14. Salt and pepper, be sure to season well
Instructions
  1. Add garlic, onion, apple and veggies to bowl.
  2. Blitz on speed 7 for 5 seconds.
  3. Add oil and mustard seeds.
  4. Cook for 5 minutes, 100 degrees, speed 2.
  5. Add remaining ingredients.
  6. Cook for 25 minutes, 100 degrees, speed 2.
  7. Slowly blitz on speed 10 for 30 seconds to make a smooth sauce.
  8. Pour into jars and vaccum seal.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
 

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By |2017-06-12T11:21:07+00:00November 27th, 2014|Categories: Condiments, Bastes and Marinades, Lunch and Dinner|2 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

2 Comments

  1. Kylie December 7, 2014 at 7:53 pm - Reply

    Yum yum yum.

    If I put the sauce in a glass jar with the poppy lid and turn upside down so it pops in does that mean I can store it at room temperature?

    Thanks

    • Peta December 13, 2014 at 5:57 pm - Reply

      Yes that should be fine as long as its 100% vacuum sealed 🙂

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