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Whole FoodNo added sugarTooGut original

Roasted Capsicum & Tomato Everything Sauce

Roasted capsicum and tomato sauce with smoky edges, natural sweetness and enough backbone for pasta, pizza or tray bakes.

Prep10 mins
Cook35 mins
Serves8
DifficultyEasy
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Rustic roasted capsicum and tomato sauce with visible charred texture
TooGut pickFlexible, practical, genuinely delicious.

Roasting beats simmering watery vegetables for an hour. Keep a few charred edges in the blend so the sauce tastes cooked, not manufactured.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves8

Everything sauce

  • 3 red capsicums, cut into rough panels
  • 800 gripe tomatoes, quartered
  • 1 red onion, cut into wedges
  • 4 clovesgarlic
  • 3 tbspextra virgin olive oil
  • 1 tbspred wine vinegar
  • 1 tspsmoked paprika
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Roast hard

Heat the oven to 230°C. Toss capsicum, tomatoes, onion and garlic with oil. Roast for 30 to 35 minutes until collapsed and charred at rough edges.

Blend with character

Blend with vinegar and paprika, leaving a little natural texture rather than polishing it completely smooth.

Correct the balance

Simmer for 5 minutes. Add salt and another splash of vinegar if the tomatoes taste flat.

Portion it

Use immediately or freeze in 250 ml containers for pizza, pasta, meatballs and shakshuka.

Per serve, estimate · Metric

Nutrition snapshot

Energy300 kJ

Protein2 g

Carbohydrate9 g

Fibre3 g

Fat3 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ Large roasting tray
  • ✓ Blender
  • ✓ Medium saucepan
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