Red Pepper + Tomato Sauce

This recipe has been a complete staple in our house over the last 5 years. It’s ridiculously easy to make and I generally make a big batch and store in jam jars in the fridge for a few weeks making it perfect for whenever time and/or energy is short! Its also great as a tomato base on pizzas, mixed with beans for homemade boston beans, served with meatballs or stirred through rice for a quick tomato risotto. Easy, nutritious and versatile.

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Makes 750 ml

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1 tbsp olive oil

1 red onion, finely diced

2 red peppers red peppers, roughly chopped  

2 cloves garlic, crushed

2 cups tomato passata or chopped tomatoes

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Heat 1 tbsp olive oil in a saucepan and add the onion and pepper. cook for 5 minutes and then add the garlic. Cook for 1 minutes and then add 2 cups tomato passata or chopped tomatoes. Cook for 10 minutes on a low simmer and then blitz down to your desired consistency.