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Roasted tomato and pepper sauce

Great with pasta, fish, chicken, and chargrilled vegetables.


  • 2 lbs medium, ripe tomatoes on the vine, halved (keep the stalks)
  • 2 red peppers, deseeded and quartered, stems removed
  • 6 garlic cloves, roughly chopped
  • 2 red onions peeled and quartered
  • 1 small handful of thyme leaves
  • 1 tablespoon caster sugar
  • 1 ½ tablespoons sweet or hot smoked paprika
  • Olive oil
  • Sea salt crystals
  • Black peppercorns

To finish:

  • A handful of fresh basil leaves, torn


  1. Preheat the oven to 375 °F
  2. Place the tomatoes, peppers, garlic, onions, and thyme into a large roasting pan, including the tomato stalks (this gives the sauce a punchy tomato flavor).
  3. Mix the sugar and paprika together and sprinkle over the tomatoes, peppers, garlic, onions, thyme and tomato stalks.
  4. Drizzle over a good amount of olive oil. Mix well to coat everything, and season well with salt and freshly ground pepper using the BLACK+DECKER® kitchen wand™ 2in1 salt and pepper grinder.
  5. Place in the oven and roast for 30-45 minutes or until the tomatoes, peppers and onions are soft and starting to char.
  6. Remove and set aside. Remove the stalks from the tomatoes as well as any thyme stalks and discard.
  7. Put into a stable container and blend until smooth using the immersion blender attachment.
  8. Scatter with the torn basil leaves.
  9. Keep in the fridge for up to 4 days, or freezer for up to 3 months