B-well Roast Tomato and Vegetable Pasta Sauce
(15 Apr 2019)

B-well Roast Tomato and Vegetable Pasta Sauce

B-well Roast Tomato and Vegetable Pasta Sauce
 

Recipe By Josh Wiid


500g Tomatoes, cut into wedges
2 Red Peppers, cut into wedges
2 Red Onions, cut into wedges
6 Zucchini, cut into disks
½ Butternut, peeled and cut into blocks
½ Garlic Head
Handful Rosemary and Thyme
25ml Bwell Canola and Olive Oil Blend
400g Chopped Tinned Tomatoes
2 Tbsp Honey
1 Tbsp Balsamic Vinegar
Salt and Pepper


Preheat the oven to 220°C. Place veggies, garlic, and herbs into a mixing bowl.
Coat generously with B-well Canola and Olive Oil Blend, toss, season, and place on a roasting tray.

Roast for approximately 20 minutes until the vegetables start to brown / caramelise and soften slightly.
In a pot, add a splash of B-well Canola and Olive Oil Blend, then add roasted vegetables. Add chopped tomatoes, honey, vinegar and seasoning. Bring to a boil, then simmer gently for a further 30 minutes until thickened and vegetables are all cooked through. Thin liquid out with water if needed.
At this stage, you have the choice to blend the sauce or leave chunky.
Simply use a hand blender and blitz until smooth, adding a splash of B-well Canola and Olive Oil Blend will help achieve a perfectly smooth and velvety finish.

 

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