Ingredients:
10 large plum tomatoes, halved
1 large red onion, peeled and cut into large, even chunks
1 green bell pepper de-seeded and cut into large chunks
1 red bell pepper de-seeded and cut into large chunks
5 garlic cloves, peeled
2 carrots, peeled and sliced into 2cm chunks (cut in half lengthwise if they are thick carrots)
80ml extra-virgin olive oil
2 tsp dried oregano, crumbled
2 tbsp fresh basil, chopped
sea salt and freshly-ground black pepper, to taste
Method:
Arrange the vegetable sand garlic cloves in a roasting tin and drizzle over the olive oil. Season lightly with salt and black pepper then toss with your hands to coat. Turn the tomatoes cut side down then transfer to an oven pre-heated to 10°C and roast for 60 minutes, or until the vegetables are soft and lightly browned. Remove from the oven and set aside to cool for 15 minutes.
After this time, turn the vegetables into a food processor with the oregano and basil. Pulse to chop (add a little more olive oil to help, if needed). Scrape the sauce into a medium-sized saucepan then bring to a simmer over low heat. Adjust the seasonings to taste. If using as a pizza base, take off the heat and set aside to cool.
Alternatively, bring the sauce to a simmer and cook for 10 minutes, or until hot through then serve with your favourite pasta.
