Recipe: tomato and roasted red pepper pasta/pizza sauce

Tomato and roasted red pepper pasta/pizza sauce or How To Use Up A Glut Of Tomatoes

Ingredients:

one smallish red onion, chopped

spray oil

garlic - granules, puree, paste, fresh - whatever you have

fresh tomatoes halved (or you can use canned, the flavour will be different but it will still be a nice sauce)

one large roasted red pepper from a jar cut into chunks or roast your own - I think the roasted flavour makes a difference

one or two tbsps red wine vinegar - or red wine, if you have some - I didn't and the vinegar was fine

a couple of sundried tomatoes in oil (from a jar), sliced

seasonings - I used a very little salt, black pepper and dried mixed Italian herbs

a tbsp oil from the roasted tomato jar or use evoo

Method:

Fry the chopped tomatoes in the spray oil until they are softening and just starting to colour.  Add the garlic towards the end.

Add the tomatoes, red pepper, sundried tomatoes, red wine vinegar, herbs and seasonings.  Bring up to a simmer, cover and allow to bubble gently until everything is soft and a bit mushy.  Add a bit of water if needed.  The tomatoes do release a fair bit of liquid once they are hot.

Let it all cool a bit and then pour into a blender with the tomatoey oil.  Give it all a really good blend until totally smooth.  If there are any woody 'sawdust' left, push the sauce through a sieve which will sort that out.

Adding the oil helps the sauce to sort of emulsify and it definitely adds to both taste and texture.

I don't add any more seasoning before freezing because it's a base sauce and you can add whatever you fancy.  I froze it in small pots as it is very thick and I cook for one so don't need larger amounts..

Here is how I made it using Thermione.  I guess it could also be made in a soup maker.

Thermomix method.

I softened the onion on 110, four minutes, speed 1, adding the garlic after three minutes.

I simmered for 25 mins, 100, speed 1, measuring cup off and simmering basket on top

I blended for three minutes, MC on, of course.

(I'm going to post this on t'other blog too).