Ingredients
500 g tomato passata
2 bell peppers
1 onion
1 courgette
6 garlic cloves (see note)
olive oil
1 teaspoon dried herbs
Method
Sources
📖
RecipeNLG
dataset
📖
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian pasta organized by shape — which sauce belongs with which pasta
Foundational understanding of the four elements of good cooking
The definitive Italian cooking technique book in English
Salt-cured Sicilian capers — superior to brine-packed
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian pasta organized by shape — which sauce belongs with which pasta
Foundational understanding of the four elements of good cooking
The definitive Italian cooking technique book in English
Salt-cured Sicilian capers — superior to brine-packed
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
You're reading one of recipes available free. Full library with Gastronome.
Preheat the oven to 200c and spray or wipe a deep baking dish, about 20cm square, with oil. Slice the peppers and dice the onion and courgette, if not ready-prepared, and the other vegetables if using. Pile the vegetables into the baking dish- don't worry if they overlap, this doesn't need to be in a single layer. If using olives, don't add them yet. Drizzle or spray the vegetables with olive oil and roast for 15 minutes at the top of the oven. Meanwhile finely slice or mince the garlic. I use 3 cloves if raw, 6 cloves if you have roasted it already (which is much tastier). After this time, remove the pan from the oven. Stir in the garlic, olives and mixed herbs and pour the passata over. Return to the oven for another 15 minutes. If it is still not thick enough for you, stir and put it back in for another 5 minutes. Serve over cooked pasta or as a filling in a delicious vegan "sloppy joe" type sandwich.