Ingredients for Roasted Mediterranean vegetable pasta sauce
- 1 aubergine
- 2 courgettes
- 1 red pepper
- 2 beefsteak tomatoes
- 1/2 tsp crushed chilli
- 1/4 tsp celery seed
- 1/4 tsp fennel seed
- 1/2 vegetable stock cube (150ml stock)
- 4 tbsp E.Very. olive oil
- 1/2 onion
- 1 tin finely chopped tomatoes
- 1 tbsp chopped fresh rosemary (or 1 tsp dried)
- 1 handful chopped fresh basil (or 1 tsp dried)
Cooking Instructions for making Roasted Mediterranean vegetable pasta sauce
Preheat the oven to 200C. Wash the vegetable and cut the aubergines & courgettes into roughly 1 inch chunks. Half the tomatoes and deseed/half the peppers. Peel & roughly chop 2 cloves of garlic. Chop the rosemary.
Mix the chopped vegetable with the garlic, celery seed, fennel seed, chilli, rosemary and 2 tbsp of E.Very. olive oil. Roast for 30 minutes.
Meanwhile finely chop the remaining garlic and dice 1/2 onion. Gently fry the onion until soft and translucent (in a large saucepan). Add the garlic and cook for a further minute. Add the chopped tomatoes and 100ml stock made with the 1/2 cube. Turn off the heat and wait for the roast vegetable.
When the roast vegetable is cooked, chop up any larger pieces. Mix with the sauce. Heat and simmer for 10 minutes, stir in the chopped basil, then serve with pasta & grated parmesan.
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