PALEO II GLUTEN FREE II DAIRY FREE II VEGAN II SOY FREE II SESAME FREE II TOP 14 FREE II FISH FREE II SHELLFISH FREE II NUT FREE

Quick and easy sauce, that’s bursting with flavour. Use this sauce for pasta, serve it alongside chicken or fish to add some flavour to an ordinary meal. I like to batch cook sauces like this, just triple the recipe and freeze. That way when life gets busy you can throw together a meal in less than 30 minutes.

That’s my idea of fast food. All you have to do with the sauce is cut the veggies, roast them and blitz them. That’s it no faffing, no pretentious ingredients. just simple and easy. YAY! Enjoy!

tomato and pepper sauce recipe by kam sokhi allergy chef

Notes on ingredients & substitutions

Tomatoes

Ripe really red tomatoes are perfect for this, ideally on the vine tomatoes.

Olive oil

Always use cold pressed olive oil, NOT extra virgin for cooking. Alternatively use a mild coconut oil, or a seed oil if you consume seed oils, like rapeseed, sunflower.

Chilli & smoked paprika

I love chilli, and also the depth of flavour and smokiness the smoked paprika brings. However if chilli is not your jam or you prefer a plainer sauce just omit the paprika and chilli and use basil, or dried herbs.

Garlic

I always use fresh garlic, as I don’t think that the pre prepared garlic in jars are flavoursome, and they will also contain added preservatives and chemicals so I always avoid as much as possible..

Ingredients

Tips

Batch cook this, freeze in small containers to use when your pressed for time.

How to I jazz this sauce up?

The sauce is bursting with flavour however instead of using smoked paprika you could add

  • Chopped olives

  • Sliced red onion

  • Use coriander instead of basil

  • Dried red chilli flakes

  • Add thyme, or rosemary instead

Storage & reheating

The sauce can keep in the fridge for 5 days and in the freezer for a few months. To reheat, just pour into a saucepan on a low to medium heat.


45 mins prep & cooking time


Step by Step

Recipe

  • 2 red peppers - roughly chopped

  • 6 ripe tomatoes - quartered

  • 5 cloves of garlic -peeled

  • 4 tbsp olive oil

  • 1 tsp smoked paprika ( optional)

  • 1 chilli ( optional)

  • 30 g fresh basil

Method

  1. Preheat the oven to 180 degrees.

  2. Add all the ingredients except the fresh basil and mix together.

  3. Roast in the oven for 35 minutes uncovered till everything is soft

  4. Leave to cool, then pop the roasted veggies in a nutri bullet or food processor with the the basil stalks and blitz.

  5. Add the chopped basil at the end and taste for seasoning adjust if needed.

  6. Use this sauce for pasta, or alongside meat or fish.

Variations

Use normal paprika if your not a fan of smoked paprika, or just use dried oregano, or Italian seasonings instead if you prefer.

If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.

Don’t forget to sign up for my newsletter so you can receive my articles and recipes straight into your inbox, plus you receive my FREE gluten and dairy free swaps resource. Download it here.

Looking for anything?

Browse all Articles

Latest articles

Latest Recipes

Follow along on Instagram

 
 

You might also like these recipes:

Kam Sokhi

This article is written by Kam Sokhi, an accredited chef with more than 25 years of experience.

She is also a food stylist and photographer. Kam is an expert at creating healthy recipes for those with allergies or dietary needs without skimping on taste.

With vast culinary expertise and experience working at high-profile companies and restaurants, her mission is to inspire and educate.

Helping you fall back in love and rediscover the pleasure of eating again, one bite at a time.

https://www.kamsokhi.com
Previous
Previous

Dairy Free Custard ( Vegan Recipe)

Next
Next

Avocado Dip with Lime & Coriander (Nightshade-Free, Top 14 Free)