You'll need: 1 hour, tomatoes, red capsicum, onion, mixed vegetables (eg carrots, mushrooms, celery, eggplant, zucchini), olive oil, dried italian herbs.
1. Preheat oven to 180c / 325f.
2. Chop a large amount of mixed vegetables. I used tomatoes, celery, carrot, capsicum, onion, garlic and three sad looking mushrooms. Eggplant and zucchini are delicious additions and will give your sauce a silky texture.
3. Douse vegetables in olive oil and salt and pepper to taste.
4. Sprinkle with 1 tsp each of dried oregano and basil.
5. Roast the vegetables 40 - 45 minutes or until the edges are singed and golden.
6. Carefully transfer your roasted vegetables to a blender. I used my Nutribullet (which is still going strong after five years) but a stick blender will also work well.
7. If you find that your sauce is too thick, add some (or a combination of) olive oil, stock or lemon juice.
8. Serve over hot pasta and top with your choice of cheese, fresh basil, a teaspoon of pesto, pine nuts, chilli oil or grilled protein.
