Don’t know about your part of the world, but the weather is crazy here. We don’t refrigerate our tomatoes, the climate is usually perfect for them to just slowly ripen. But this year we’ve had sudden bursts of really hot weather and the tomatoes have ripened a bit too quickly. But while they are too ripe to just eat, they are fine to make sauce. But first, I need something to put the sauce on. So it’s roast vege time.
Yep, my personal favourite – sweet potato, carrot, pumpkin, spuds and onions (the onions will go into the sauce). Meanwhile, those over ripe Capsicum can go under the grill until they are black. If you happen to have a deep fryer, you can just drop them into hot oil for a few seconds – much quicker and cleaner. After they are black, put them in a covered box or paper bag so they can steam for a minute or two, then the skins will come straight off. (I’m not allowed to have a deep fryer – would probably burn the house down)
With the onions, just slice one end off and squeeze. The onion cooked in its own juices will slide out. Now it’s into the blender with the tomatoes, capsicum, onion and some garlic for a big whiz. The mix will be pretty thick so I toss in some white wine (white for cooking – red for drinking) until its smooth.
And there you go. Roast veg with tomato sauce served on a bed of Cous Cous (with the odd herb added). Plus a nice sausage for the Responsible Adult. Apologies for the photo quality, I’m experimenting with different gadgets for when we go back packing through Viet-nam, Laos and Cambodia in a few weeks.