Today we are making a delicious slow-roasted, packed with flavour, versatile sauce. By roasting vine-ripened tomatoes, sweet peppers, garlic, and onions until caramelized, we unlock a natural, concentrated sweetness that is perfectly balanced by the tangy complexity of balsamic vinegar and high-quality olive oil. Whether tossed with pasta, drizzled over grilled vegetables, or served as a rustic dip, this sauce elevates simple ingredients into a bold, umami-rich masterpiece.
Ingredients:
- 500g mixed tomatoes (I used cherry and Sun Marzano)
- 1 pointy red pepper
- 1/2 red onion
- 2 cloves of garlic
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- Salt and pepper
- A pinch of dried oregano
- 40g sunflower seeds
- 5 tablespoons nutritional yeast
- A pinch of sugar
- 5-6 fresh basil leaves
Steps:
1.Cut some of the tomatoes, some leave as they are on the vine and place in a baking tray.
2.Cut the pepper and onion into large chunks and add in the tray.
3.Then add the oil, balsamic vinegar, herbs and spices, give it a good mix, cover and bake in a preheated oven at 180°C for 40 minutes, then uncover and cook for additional 20 minutes.
4.In the meantime, add the sunflower seeds in a bowl and cover with boiling water. Let them soak for an hour while the veggies are roasting.
5.Once the veggies are ready, remove the vine carefully from the tomatoes and place everything in a blender, along with all the juices from the baking tray.
6.Drain and rinse the sunflower seeds and add these too, along with the nutritional yeast, sugar and basil.
7.Blend until everything is smooth.
8.Taste and adjust the seasoning to your preference.
Enjoy!
Notes:
*Store in a air-tight container in the fridge for up to 4 days or freeze for up to 3 months.
*Check out my detailed blog post on how I used it.
