Rich Roasted Pasta Sauce

Roasting everything in the oven gives an intense flavour for this easy, one-pan pasta sauce. My own creation! Optionally, you can add mushrooms, aubergine, olives or other ingredients. I use frozen mixed mediterranean veg to make it even easier. This makes enough for 3-4 portions.

• Ready In: 35 mins
• Serves: 3
• Yields: 3 portions

Ingredients

• 500  g  tomato  passata
• 2  bell peppers
• 1  onion
• 1  courgette
• 6  garlic cloves (see note)
•  olive oil
• 1  teaspoon dried herbs

Directions

1. Preheat the oven to 200°c and spray or wipe a deep baking dish, about 20cm square, with oil.
2. Slice the peppers and dice the onion and courgette, if not ready-prepared, and the other vegetables if using.
3. Pile the vegetables into the baking dish- don't worry if they overlap, this doesn't need to be in a single layer. If using olives, don't add them yet.
4. Drizzle or spray the vegetables with olive oil and roast for 15 minutes at the top of the oven. Meanwhile finely slice or mince the garlic. I use 3 cloves if raw, 6 cloves if you have roasted it already (which is much tastier).
5. After this time, remove the pan from the oven. Stir in the garlic, olives and mixed herbs and pour the passata over.
6. Return to the oven for another 15 minutes. If it is still not thick enough for you, stir and put it back in for another 5 minutes.
7. Serve over cooked pasta or as a filling in a delicious vegan "sloppy joe" type sandwich.