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Roasted Pepper (Capsicum) and Tomato Pasta Sauce

Cook Time:

75 to 80 minutes


Portion for 4 - 5 people

Roasted Pepper (Capsicum) and Tomato Pasta Sauce

4 – 5 large bell pepper (Capsicum)
500 g tomatoes
1 dessert spoon and 1 teaspoon vegetable oil
300 g streaky bacon
200 millilitres wine
400 millilitres gluten free vegetable stock
2 teaspoons dried oregano
1 teaspoon powdered fenugreek
2 teaspoons balsamic vinegar
A good few twists of salt and pepper
A handful of fresh basil leaves
200 g Parmigiano Reggiano

Begin by preheating your oven to 180 degrees Celsius. While this is happening wash the peppers and tomatoes thoroughly then remove the stalk and internal white structures along with the seeds of the peppers with them cut into halves then add to a bowl with half a dessert spoon of olive oil, mix well then place skin down on a baking tray. Continue with the tomatoes removing any green leaves then use a sharp knife to cut an x in the top where the stalk was attached before adding them to a bowl with half a dessert spoon of olive oil, mix well then place on the baking tray. When the oven reaches temperature place the tray in the top section and roast for 25 minutes, then turn everything and roast for another 25 minutes before removing from the oven and leaving to cool. Once cooled, remove the skin from both the tomatoes and peppers and add to a mixer then blend until you have a fine sauce.

Remove the streaky bacon from its packet and then cut into diced pieces on a chopping board with a sharp knife, then heat 1 teaspoon vegetable oil in a large saucepan and add the bacon, stir frying until golden (around 5 minutes). Once browned add the wine and raise the heat to high, stir in well to get the burnt bits from the bottom of the pan then reduce until almost all the wine has evaporated, then add the gluten free vegetable stock, blended tomatoes and peppers along with the oregano, powdered fenugreek, salt and pepper. Stir well and simmer for 35 – 40 minutes until the sauce has reduced and is nice and thick. Finally wash and finely chop the basil leaves and grate the parmesan. Serve gluten free pasta to plates, top with a spoonful or two of the sauce and top this with chopped basil and grated parmesan.

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