Ingredients
8 medium sized Tomatoes
1 Large Red bell pepper, roughy chopped
1 medium sized Carrot, chopped
4-6 cloves of Garlic
1 medium sized Onion
2-3 Tbsp Olive oil
Salt to taste
1 Bayleaf
4 Cups of Water
5-6 coarsely ground Black Peppercorns
left over packet of oregano from Dominos/ pizza hut or 1/4 tsp herd mix( basil. parsley, oregano etc)
Procedure
Line a baking tray with aluminium foil. Preheat for 10 minutes. Slice the onion, donot cut it fully, just make cuts vertically.Remove the top of tomatoes and infuse garlic in them. Place tomatoes, onion, bell pepper and carrot on the shelf. Brush the veggies with some Olive oil, sprinkle fresh grounded pepper and chilli flakes and roast it in the oven at 180 degree Celsius for about 30 mins.
Let it cool and make a puree using a blender. It's better to scrape off all the oil and juices released from veggies from the foil. Use water to get a smooth puree.
Add a tbsp of Olive oil in a cooking pan. Add bayleaf and after around 10 to 15 seconds, add the puree, salt and water.
Bring it to boil, then lower the flame and cook till it gets thick. Check for salt, add more pepper if required. Just when you are about to serve, add some dried herbs. Garnish with fresh basil leaves, if available.
Serve Hot!
8 medium sized Tomatoes
1 Large Red bell pepper, roughy chopped
1 medium sized Carrot, chopped
4-6 cloves of Garlic
1 medium sized Onion
2-3 Tbsp Olive oil
Salt to taste
1 Bayleaf
4 Cups of Water
5-6 coarsely ground Black Peppercorns
left over packet of oregano from Dominos/ pizza hut or 1/4 tsp herd mix( basil. parsley, oregano etc)
Procedure
Line a baking tray with aluminium foil. Preheat for 10 minutes. Slice the onion, donot cut it fully, just make cuts vertically.Remove the top of tomatoes and infuse garlic in them. Place tomatoes, onion, bell pepper and carrot on the shelf. Brush the veggies with some Olive oil, sprinkle fresh grounded pepper and chilli flakes and roast it in the oven at 180 degree Celsius for about 30 mins.
Let it cool and make a puree using a blender. It's better to scrape off all the oil and juices released from veggies from the foil. Use water to get a smooth puree.
Add a tbsp of Olive oil in a cooking pan. Add bayleaf and after around 10 to 15 seconds, add the puree, salt and water.
Bring it to boil, then lower the flame and cook till it gets thick. Check for salt, add more pepper if required. Just when you are about to serve, add some dried herbs. Garnish with fresh basil leaves, if available.
Serve Hot!
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