Roasted tomato sauce
Photography by Photography by Aaron McLean.
INGREDIENTS
1 tablespoon olive oil
2 x 400 gram tins Italian tomatoes, roughly chopped
1 large red capsicum, seeded and thinly sliced
2 cloves garlic, chopped sea salt and freshly ground pepper
1 1⁄2 tablespoons balsamic vinegar
METHOD
Preheat the oven to 200°C. Combine all the ingredients, except the balsamic vinegar, in a baking dish. Roast in the oven for 30 minutes, stirring occasionally. Remove and stir through the balsamic vinegar. Serve warm or at room temperature
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!