Makes enough for 2 portions
This recipe came about after I realized we had hardly anything in the fridge. It was a Sunday, and whilst we rather hankered after a lamb tray bake, Godfreys, the Highbury butcher’s was closed. However, after a little searching, I discovered frozen minced turkey in the freezer. There was a dubious and slightly sad response from my other half. If I’d had a can of chestnuts in the cupboard, I would have amended my beef meatball recipe. But alas, we’d have to improvise.
And so the recipe for the red pepper and tomato sauce for pasta came about. Mainly because it is excellent with turkey mince, feels fresh and it rather tasty, even on its own. There’s been many a time since the sad turkey mince occasion that this sauce has come into its own. Most importantly, it contains ingredients that most people seem to have hanging about in their fridge.
- 2 red peppers, cored and cut into chunky slices
- 4 large, ripe tomatoes, stalks removed and cut into quarters
- 3 segments of garlic, peeled with the end removed
- Pinch of sea salt
- Pinch of black pepper
- High quality olive oil
- Handful of basil leaves
- Pinch of nutmeg
- Half a deseeded chilli
- Preheat the oven to 180’C
- Lay the peppers, tomatoes and garlic in a roasting pan, drizzle with olive oil and sprinkle with nutmeg.
- Roast at 180’C for thirty minutes
- Remove from the oven, transfer into a bowl. Add the chilli, handful of basil leaves, sea salt and black pepper.
- Blend until you reach a consistency you like. Personally, I prefer mine slightly chunky for added texture.
This is such a versatile sauce that you can either have it on its own with spaghetti, or mixed in with a light meat, such as minced turkey.