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 🙂
