100 - Metre Sauce
From jo_jo_ba 16 years agoIngredients
- 2 zucchini, chopped shopping list
- 20 plum tomatoes, chopped shopping list
- 5 beets, chopped shopping list
- 1 hot banana pepper, seeded and cut into strips shopping list
- 3 Shepherd peppers, seeded and cut into strips shopping list
- 1 hot Portugese pepper, seeded and cut into strips shopping list
- 1 red bell pepper, seeded and cut into strips shopping list
- 2 cups stewed tomatoes shopping list
- 1/2 cup water (or home-made chicken stock, beef broth or locally made red wine...) shopping list
- 1 large sprig fresh rosemary, leaves stripped shopping list
- 1 large handful fresh basil, torn shopping list
How to make it
- Preheat oven to 375. Spray 3-4 baking sheets with oil.
- Toss all the vegetables onto the baking sheets, ensuring there is a little space between everything (ie. don't let the veggies overlap).
- Roast 45 minutes, rotating pans 1/2 way through.
- Scrape all the roasted vegetables into a large pot, add stewed tomatoes, water and herbs.
- Turn the heat to medium-low, stir and bring to a simmer.
- Turn the heat down to low, cover the pot and simmer 2 hours longer, stirring every 1/2 hour or so.
- Cool to room temperature if not using immediately.
- Put into jars or tight-lidded containers, store in fridge or freeze for future use.
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