Roasted Red Vegetable Sauce.
After Purim, I start preparing for Passover by cleaning out my pantry and using up items—even though my gluten-free home doesn't have Chametz.
As Passover is costly it quite a good idea to have a month of eating from the freezer and pantry beforehand to economise. It also has the added bonus of ensuring nothing expires or turns into a "science project." When I seal my pantry, for Passover all the questionable foods have already been eaten.
I rarely eat pasta, but this time of year I use up any gluten-free pasta I find. Early in the week, feeling low on energy, I checked my fridge and had everything needed to make my favourite, easy pasta sauce.
Ingredients. Makes 2 servings.
One Large red pepper. Washed, deseeded and cut into quarters.
One large red onion Peeled and cut into 8.
One whole garlic bulb cut in half.
Half. A red chilli pepper. Seeds taken out.
A sprig of fresh thyme.
A drizzle of olive oil.
Half a cup of fresh chopped parsley. You need half. In the recipe and half to sprinkle on top.
One small leak. Washed and cut into. Rings.
Although pasta is not frequently part of my diet, during this season I utilise any gluten-free pasta available. Earlier this week, feeling fatigued, I surveyed my refrigerator and found all necessary ingredients to prepare my preferred, straightforward pasta sauce.
Ingredients (Serves 2):
One large red pepper, washed, deseeded, and quartered
One large red onion, peeled and cut into eight segments
One whole garlic bulb, halved
Half a red chilli pepper, seeds removed
A sprig of fresh thyme
A drizzle of olive oil
4 tomatoes quartered
Half a cup of fresh chopped parsley (divided: half for the recipe, half for garnish)
One small leek, washed and sliced into rings
Half a teaspoon of sea salt.
Half a teaspoon of ground black pepper.
Half a teaspoon of smoked paprika.
Half a teaspoon of brown sugar.
Method.
Preheat your oven to 350°F–375°F (180°C–190°C, Gas Mark 4–5).
Arrange the peppers, tomatoes, red onions, chili pepper, leek, garlic, and thyme in an ovenproof dish.
Drizzle olive oil over the vegetables and bake for about 25 minutes, or until they are soft and their juices are released.
Remove the dish from the oven, add all the seasonings, the sugar and mix in half of the fresh parsley.
Using a stick blender or food processor, blend all ingredients until a smooth red paste forms.
If needed, add a small amount of lemon juice or water to achieve the desired consistency.
Adjust the seasoning to taste.
This sauce is ideal served over pasta. It can also be used as a base for cooking meatballs, poured over chicken for casseroles, or baked with cod for an excellent dish.
However, you are using this sauce. Prior to serving, garnish with the remaining chopped parsley