
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.

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Method
- Heat oil in a heavy-based saucepan
- Add onion and cook until transparent
- Add tomatoes and capsicums, and simmer for 2-3 minutes
- Add tomato sauce, and pepper
- 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
- Use a stick blender to blend until smooth
- 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 tbspCanola oil
- 1/2onion, finely chopped
- 6medium tomatoes, chopped
- 1red capsicum, deseeded and chopped
- 1/4 cuptomato sauce
- 1-2 cupswater (optional)
- freshly ground white pepper, to taste
Method
- Heat oil in a heavy-based saucepan
- Add onion and cook until transparent
- Add tomatoes and capsicums, and simmer for 2-3 minutes
- Add tomato sauce, and pepper
- 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
- Use a stick blender to blend until smooth
- 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 *.
Ingredients
- 1 tbspCanola oil
- 1/2onion, finely chopped
- 6medium tomatoes, chopped
- 1red capsicum, deseeded and chopped
- 1/4 cuptomato sauce
- 1-2 cupswater (optional)
- freshly ground white pepper, to taste
Ingredients
- 1 tbspCanola oil
- 1/2onion, finely chopped
- 6medium tomatoes, chopped
- 1red capsicum, deseeded and chopped
- 1/4 cuptomato sauce
- 1-2 cupswater (optional)
- freshly ground white pepper, to taste
Method
- Heat oil in a heavy-based saucepan
- Add onion and cook until transparent
- Add tomatoes and capsicums, and simmer for 2-3 minutes
- Add tomato sauce, and pepper
- 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
- Use a stick blender to blend until smooth
- 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 *.
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