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Roasted vegetable tomato sauce

Serves 2

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Ingredients:

•Vegetables for two (I like to use: 1 zucchini, 2 handful mushrooms, 2 red bell peppers, 1 onion), chopped

•3 cloves of garlic, chopped

•3 + 2 tbsp. olive oil

•2 tbsp. fresh rosemary, chopped

•2 tbsp. fresh thyme, chopped

•2 handful fresh basil

•400ml (1can) sieved tomatoes

•1 tsp. dried oregano

•Salt and pepper to taste

 

Directions:

•Preheat oven to 200°C (390°F)

•Add chopped vegetables, 3 cloves of garlic, 3 tbsp. olive oil, rosemary and thyme to a oven safe dish

•Mix well

•Roast in the oven for ca. 30 minutes or until vegetables are soft and lightly browned. Stir every 10 minutes

•Heat 2 tbsp. olive oil in a non stick pan over medium heat. Add sieved tomatoes, basil and oregano. Cook for 5 minutes or until sauce is hot

•Add roasted vegetables. Stir well and season with salt and pepper

•Serve with pasta

•ENJOY

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