Honestly, this really is easy to make. It may at first glance look complicated but basically you throw the ingredients together, then leave them to roast.
I know it says it’s a pasta sauce in the title, but try it with grilled mackerel, grilled chicken drumsticks or as a salad with a courgette and feta frittata.
4 cloves garlic, sliced
5 sprigs fresh thyme
3 tbsp good balsamic vinegar
2 tbsp extra virgin olive oil
2 red peppers
Pre-heat the oven to 200c.
Pre-prepare the tomatoes by cutting each into 6 segments. Put in a small roasting dish with the garlic. Pour over the oil and vinegar, season well and mix thoroughly. Chuck on the thyme, there’s really no need to pull the leaves off – they will fall off in the cooking process, just remember to fish out the stalks before serving.
Put the whole peppers in a small roasting tin with a little olive oil. Leave to roast until the skins are starting to blacken in patches, about 20-30 minutes. Remove the tin from the oven and cover in foil. The peppers will continue steaming, which makes the skins much easier to remove.
Whilst the peppers are cooling put the tomatoes in the oven and turn it down to 160C. Leave them to roast for about an hour. Stir them often to ensure the balsamic vinegar soaks deeply into the tomato and garlic.
The tomatoes are done when they’ve darkened and the juices have thickened into a sticky glaze over the bottom of the pan. Remove from the oven and leave to cool.
Finally, peel the skin from the peppers, remove the seeds then cut into strips, about 3-5mm thick and stir into the tomatoes. Cover and store in the fridge until you are ready to use. One little tip, these taste so much better, sweeter even, if left overnight to stew.