Roasted tomato and capsicum sauce

‘This sauce is so easy to make and is incredibly versatile.  It can be used with poultry, meat, fish, or vegetarian dishes.  It can be used as a sauce or a condiment, and served hot or cold.  You will never reach for the commercially made tomato sauce again once you’ve tasted this version.’ Rebecca Coomes

Classification: Phase 1 – Restricted, GF, DF

Makes 5 cups


  • 10 roma tomatoes, quartered
  • 2 red capsicum, seeds removed, quartered
  • 1 leek, quartered
  • 4 tbs olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbs tomato paste
  • ½ bunch basil, chopped


Pre-heat the oven to 200oC/390oF.

Place all of the ingredients for the sauce, except the tomato paste and basil, in a large roasting tin.  Mix to combine the olive oil, salt and pepper evenly across the vegetables.  Place in the oven and roast for 1.5 – 2 hours, or until all of the vegetables are soft and roasted.  Remove from the oven and cool slightly.

Place the roasted vegetables, tomato paste and basil into a blender and blend until combined and any lumps have been removed.

Pour the sauce into a large sterilised jar.  Tip upside down to form a seal and then cool.

The sauce will keep in the fridge unopened for several months.  Once opened, consume within a few days.

Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO).

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