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Roast Capsicum Sauce
Garden fresh Summer vegetables make a tasty sauce to enjoy with BBQ meat, chicken or to use as the base for pizza or a Summer tart. This is another recipe to add to a collection of items that you can make from scratch using fresh ingredients rather than buying them from the store.
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 800 ml
Ingredients
- 500 grams capsicum - cut into quarters core removed
- 250 grams eggplant (small) - cubed
- 500 grams tomatoes
- drizzle olive oil
- 4 cloves garlic - chopped finely
- handful fresh basil leaves
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon salt
- 220 ml apple cider vinegar
- 12 grinds black pepper
- 1 tablespoon dried oregano
- pinch dried chilli flakes
- 200 ml water
Instructions
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Set the oven to 170 degrees celcius to heat
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Bake the capsicum, eggplant and tomatoes in a dish in the heated oven for 25 minutes
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Remove the vegetables from the oven and add to a pot on the stove with the remaining ingredients.
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Stir over the heat until the sugar dissolves
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Once the ingredients come to the boil, simmer on medium heat for 15 minutes
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Blend with a stick blender to create a smooth consistency
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Pot into still hot, steralized jars or bottles
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Once the jars have cooled enough to handle, place the jars into a large saucepan of water filled with water so that it is up to the neck of the jars. Bring to the boil.
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Simmer for 15 minutes then remove the jars from the pot with tongs and allow to cool
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Store open jars in the fridge and eat within a few months.
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Any excess may be also be frozen for use at a later time eg: as the sauce for the base of pizza
Recipe Notes
This sauce is quite thick so you may wish to add more water to the recipe if you wish to make it stretch further and to thin it out more.
*As with any food that is stored for a period of time check for any signs of spoilage prior to eating and discard immediately if required.