Step 1:

  • 1. Roast the pepper on the middle shelf of a hot over for 20 minutes until soft.
  • Step 2:

  • 2. Place in a plastic bag (a freezer bag for example) and seal. Allow to cool as the skin comes away from the flesh.
  • Step 3:

  • 3. When cool, peel off the skin and place the flesh (without the seeds) into a blender.
  • Step 4:

  • 4. Add the passata to the pepper in the blender, and blend until smooth.
  • Step 5:

  • 5. Use straight away or divide into portions and pop in the freezer. To reheat, just chuck it into a saucepan and allow to heat through on a medium heat.
  • Step 6:

  • Step 7:

  • This is great as a base for bolognese dishes or just stirred into cooked pasta. And for extra flavour add crushed garil or basil. Yummy 🙂
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