Roasted Pepper and Garlic Sauce - Recipe

Having just knocked together my own Gnocchi, I was keen to complete the "fresh" experience by putting together my own sauce rather than using a boring old jar.

I didn't have a plan, I just whacked a bunch of stuff together and it came out perfect!

Ingredients

One large red pepper deseeded, deveined and cut into quarters
Half a red onion, peeled and cut into two big chunks
Half a white onion, peeled and cut into two big chunks
Five cloves of garlic, peeled
Glug of olive oil
Lareg pinch of dried rosemary
Half carton of Tomato Pasata
One vegetable stock cube (Oxo is best as I dissolves quick without water)
Salt and pepper
Squeeze of lemon juice

Method

1. In a roasting tray, combine all the veg with the oil, rosemary, and a dash of water
2. Roast in a preheated oven (200) for half an hour until slightly charred a soft
3. Blend the roasted vegetables together with the stock cube, pasata and season to taste with salt, pepper and lemon juice
4. Warm through and you're done!