Roasted Capsicum (Red Pepper) and Tomato Sauce

 

 

After failing to find a decent sugar-free tomato sauce recipe I made one of my own. It goes well with burgers, cheese and crackers, or as a dip for anything from cut carrots to thick potato wedges.

 

Ingredients

1 cup cashew nuts

2 large red pepper / red capsicum 

2 small aubergine / eggplant 

2 cups cherry tomatoes 

1/2 red chilli 

1 bulb garlic 

2 medium onions

1 cup dates 

3 big punches of pink Himalayan rock salt 

1/3 cup fluid (left over in tray from steam-grilling the veg/water/bone broth)

 

Method

1. Roughly cut the capsicum, slice the eggplant and place on an oiled baking tray.  Add the cherry tomatoes, whole, and spray with olive oil.
2. Roast or grill in the oven until lightly charred.  I used a counter-top steam oven set on the steam grill function at 210 degrees for about 20 minutes (turning half-way).
3. Finely chop the chilli, garlic, onions and fry in olive oil, in a deep sided pan, over a medium heat until soft.     
   
4. Blitz the cashew nuts and dates in a food processor until smooth and add to the onion mix.
5. Add the charred vegetables, salt and fluid and simmer for 15-20 minutes. 
6. Set aside to cool and then use a stick blender or food processor to blend the tomato and capsicum until smooth.
7. Jar it up and pop it in the fridge.  There is enough to freeze some and it tastes just as great once thawed.