Name: Roasted capsicum sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 roma tomatoes, halved; 1 red capsicum; 1 tablespoon olive oil; 2 garlic cloves; 2 red chillies; 1/4 cup basil, shredded

Roasted capsicum sauce

This roasted capsicum sauce is so versatile you can keep finding uses for it! Take advantage of capsicums in season from the farmers markets when they are cheap.

Makes 2 Cup

Prep

10M

Cook

30M

Total

40M

Ingredients

3 roma tomatoes, halved

1 red capsicum

1 tablespoon olive oil

2 garlic cloves

2 red chillies

1/4 cup basil, shredded

Method

1.Preheat oven to 180°C. Place tomatoes and capsicum on a baking tray and drizzle with 1 tablespoon olive oil. Bake for 15 minutes.

2.Add 2 garlic cloves and 2 red chillies and bake for 15 minutes until soft. Remove capsicum and place in a plastic bag for 10 minutes. Peel skin and scrape out seeds and membrane. Peel garlic.

3.Process all ingredients in a food processor with oil from baking dish until smooth. Season to taste. Stir in shredded basil. Serve with pasta, grilled meat or fish.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook