A twist inspired by my Nonna! I absolutely love roasted capsicums and adding them to this sauce gives it a sweetness that is delicious! Use as a pasta sauce or cooked until thick to be used as a dipping sauce.
Ingredients
1 bottle tomato passata
1 red capsicum
1/2 brown onion, diced
400g tinned diced tomatoes
1/4 cup olive oil
1/2 teaspoon dried oregano
Rosemary salt to taste [or regular salt]
Method
Place the capsicum on a baking tray and roast in an oven at 180 degrees, flipping over when the top starts to darken.
Once just darkened on all sides, remove from oven and allow to cool. Once cooled peel off skin and remove seeds and set aside. In a deep pot, add oil and onion and fry until softens. If you have any ripe tomatoes you can add them here to the pot and fry until they soften.
Add the capsicum flesh and cook for a minute, followed by adding the diced tomatoes and passata sauce [fill the bottle back up half way with water and also add] Add in the oregano and a pinch of salt and bring back to a simmer. Remove from the heat and blend with a bar mix until smooth. Place back on the heat until sauce has thickened.
TIP: Want the sauce to last longer? Place in sterilised jars, seal the lid tight and bring to the boil in a large pot. Boil for 30min and allow to cool in the water. Keep for up to a year.
This sauce can also be frozen for up to 6 months!
Watch the video here: Capsicum Sauce
^ Dedicated to the year 12 Food Technology students of 2023. I’ve made this sauce more this year than my entire life, just for you all!
Chanel's Tapas Bar 