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,...