Slimming Tomato and roasted red pepper sauce

FREE

40 minutes

Serves 4

Ingredients

• 1 large onion, finely chopped
• 3 garlic cloves, chopped
• 2 tbsp smoked paprika
• 4 tbsp tomato purée
• 1 fresh rosemary sprig, leaves picked and chopped
• 1 fresh sage sprig, leaves picked and chopped
• 2 roasted red peppers in brine from a jar, drained and chopped
• 2 red peppers, deseeded and diced
• 1 tsp white wine vinegar
• 2 level tsp sweetener granules
• 500g passata
• ½ small pack fresh parsley, leaves chopped

Method

1. Put a non-stick saucepan over a medium heat and add the onion, garlic, paprika, tomato purée, rosemary, sage, roasted peppers and half the fresh peppers. Cover and cook for 10 minutes, stirring occasionally and adding a splash of water if anything starts to stick.
2. Pour in 500ml hot water and bring back to the boil, then cover, reduce the heat to low and simmer for 10 minutes or until the fresh peppers are soft. Remove from the heat and blitz to a smooth purée with a stick blender (or use your food processor then return the sauce to the pan).
3. Add the vinegar, sweetener, passata and the rest of the fresh peppers and simmer for 5 minutes. Stir in the parsley, bring back to a simmer and season to taste.