All through my first and second year of university I always met people who made their pasta with some kind of tomato sauce or another, which I found weird because most of my pasta dishes were either a cream based sauce or a pesto sauce. One of the reasons for this is because I loooooveee cream!!! So it just made sense to have creamy pasta dishes every other day, although in hindsight now it probably wasn’t very healthy lol. The other main reason was that I had tried making tomato sauces for other occassions other than pasta and I could never get the right texture or flavour. Everything always didn’t turn out the way I wanted for pasta combos, so I came up with a simple one I thought i’d share with you all in case anyone else is going through the same thing. I’m calling this a “half roasted sauce” because it has roasted red peppers in it, it also has tomatoes in it but they aren’t roasted. Now all you need for this is;
- 5 small tomatoes or tomatos, (i’m not sure which is right)
- 3 Red Bell Peppers (Or you could use 2 of the really long ones)
- 2 Red Onions, 2 Cloves of Garlic, 1 stock cube, paprika, salt and black pepper to taste.
Simply roast the red peppers in the oven (I’d never done this before but all you do is chuck them in the overn at 200 degrees celsius with some oil) until they are charred, should take maybe 20 or 30 minutes and turn them over!!! Then throw the tomatoes into a pot and cook with some oil and salt until they start to break down a bit, now add your onions, garlic and add all your seasoning (to taste), pouring in a bit of water..ermmm I think half a glass or a glass should do and voila!! You have tomato sauce!!!! You could have it in that form but I prefer to blend mine smooth and it works great with spaghetti. Hope ya’ll have fun having a go at that! :)