‘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).