Slow roasted tomato and red pepper sauce

Dale Says....

This simple sauce freezes great too. A perfect stocker-upper!!!


This is a great way to get a multitude of vegetables into fussy eaters. As a blended sauce you can put all manner of vegetables in there, and providing there are plenty of tomatoes and garlic, when it is all whizzed up, you will get a sauce that is just like a deep rich tomato sauce. This is great for kids as they will never know what has been sneakily added. This is the basic sauce – but great additions are courgettes, spinach and aubergine.



  • 1 large red onion – roughly chopped
  • 2 cloves of garlic – finely chopped
  • 2 red peppers – diced
  • 500g of fresh cherry tomatoes – halved
  • 3 bay leaves
  • 1 teaspoon of dried mixed herbs
  • 2 tablespoons of olive oil
  • 1 tablespoon of balsamic vinegar
  • Sea salt & black pepper to taste


  • Place the onions, garlic, peppers, and tomatoes into a rasting tin.
  • Add the olive oil, balsamic vinegar, salt & pepper, and toss well. drop the bay leaves on top.
  • Roast at 180 for about an hour, or until the peppers are soft, the tomatoes have burst and are beginning to shrivel, and the onions are soft and almost caramelising – basically so everything will blend beautifully.
  • Transfer to a blender and blend into a smooth sauce that can be added to pasta, or even a a pouring sauce over cooked poultry!