This delicious sauce can be made ahead of time or even frozen to be used as you wish.
Preparation time 5 minutes
Cooking time 45 minutes
2 red peppers, left whole
1 red onion, cut into quarters, unpeeled
3 cloves garlic, unpeeled
2 large tomatoes
1 tbsp olive oil
Salt and pepper, to taste
150ml vegetable stock
1 tsp balsamic vinegar
½ tsp dried sage, chopped
3 tbsp vegetarian wine or 2 tbsp vegetarian port
1. Preheat the oven to 180C/Gas 4.
2. Place the peppers, onions, garlic and tomatoes on a baking tray, then add the olive oil. Season with salt and pepper and roast in the oven for 20-30 minutes.
3. Remove the skin and seeds from the peppers and discard the garlic and onion skin, then blend thoroughly in a food processor. Add the stock, vinegar, sage and wine or port and blend again.
4. Transfer to a pan and simmer for 10 minutes. Season to taste.
© The Vegetarian Society 2012