Fresh tomato and capsicum pasta sauce

Forget pre-made sauces, making your own is simple and healthier. Here's a recipe for a tomato and capsicum pasta sauce. It's quick to make and is packed full of vegetables.

Tomato and capsicum pasta sauce
SERVES10
TIME TO MAKE-
MEAL TYPEDinner
TIME TO MAKE-
MEAL TYPEDinner

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Method

  1. Heat oil in a heavy-based saucepan
  2. Add onion and cook until transparent
  3. Add tomatoes and capsicums, and simmer for 2-3 minutes
  4. Add tomato sauce, and pepper
  5. Add a little water if sauce is too thick and bring to the boil, reduce heat and cook for a further 4-6 minutes until steaming hot
  6. Use a stick blender to blend until smooth
  7. Serve over the cooked wholemeal pasta*.

Tip

*If you want to keep this recipe allergy friendly, please check all ingredients carefully for the possible presence of allergens (eg. wheat, egg, dairy, gluten, nuts). Pay extra attention to ingredient(s) marked with a *.

  • 1 tbsp
    Canola oil
  • 1/2 
    onion, finely chopped
  • 6 
    medium tomatoes, chopped
  • 1 
    red capsicum, deseeded and chopped
  • 1/4 cup
    tomato sauce
  • 1-2 cups
    water (optional)
  •  
    freshly ground white pepper, to taste