Recipes

Fresh tomato and capsicum pasta sauce

A quick way to make your own sauce and pack it full of veges.

Fresh tomato and capsicum pasta sauce

Method

  1. Heat oil in a heavy-based saucepan. Add onion and cook until transparent.
  2. Add tomatoes and capsicums, and simmer for 2-3 minutes.
  3. Add tomato sauce, and pepper.
  4. Add a little water if sauce is too thick and bring to the boil, reduce heat and cook for a further 4-6 minutes until steaming hot.
  5. Use a stick blender to blend until smooth.
  6. Serve over the cooked wholemeal pasta*.

$0.15 per serve as at Nov 2016

Tip

*if you want to keep this recipe allergy friendly, please check all ingredients carefully for the possible presence of allergens (eg. wheat, egg, dairy, gluten, nuts). Pay extra attention to ingredient(s) marked with a *.

Fresh tomato and capsicum pasta sauce

To serve

To serve: 10

You need

  • 1 Tbsp canola oil
  • ½ onion, finely chopped
  • 6 medium tomatoes, chopped
  • 1 red capsicum, deseeded and chopped
  • ¼ cup tomato sauce
  • 1-2 cups water (optional)
  • freshly ground white pepper, to taste

Method

  1. Heat oil in a heavy-based saucepan. Add onion and cook until transparent.
  2. Add tomatoes and capsicums, and simmer for 2-3 minutes.
  3. Add tomato sauce, and pepper.
  4. Add a little water if sauce is too thick and bring to the boil, reduce heat and cook for a further 4-6 minutes until steaming hot.
  5. Use a stick blender to blend until smooth.
  6. Serve over the cooked wholemeal pasta*.

$0.15 per serve as at Nov 2016

Tip

*if you want to keep this recipe allergy friendly, please check all ingredients carefully for the possible presence of allergens (eg. wheat, egg, dairy, gluten, nuts). Pay extra attention to ingredient(s) marked with a *.

Fresh tomato and capsicum pasta sauce

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