Intense Tomato & Red Pepper Sauce

When fresh tomatoes are not at their best, this sauce will give you an intense colour and flavour which can then be used as a pouring sauce or as a base sauce in which you can bubble away meatballs, producing a nourishing and comforting supper. It freezes well, so you could easily double the quantities, portion and store for a later date.

Category:  Sauces, Dressings & Dips  - 


For 1 Dozen(s)


  • 1 onion, roughly chopped
  • 1 clove garlic, crushed
  • 1 red pepper, roughly chopped
  • 400 g canned tomatoes
  • oil
  • black pepperand salt

Intense Tomato & Red Pepper Sauce Directions

  1. Heat a couple of tablespoons of olive oil in a large non-stick frying pan or wok. Saute the onions and garlic until translucent, but not brown. Add the pepper and carry on cooking until the pepper is tender. Add the canned tomatoes and simmer for about 30 minutes resulting in a saucy jam like consistency. (you may want to use a splash guard here as the tomatoes do tend to bubble and spit).  Cool, season then liquidise until smooth. if you have a food processor, then this is fine, but a liquidiser will give a smoother sauce.