Serves 4

  • 3 red peppers
  • 2 peeled red onions
  • 1 tbsp oil
  • ½ tsp dried thyme
  • 2 lb passata


  1. Heat oven to 220C/fan 200C/gas 7. Cut the peppers and the onions into chunks. Toss in the oil and dried thyme, then roast for 30 mins until soft and slightly blackened.
  2. Cool, then blend or process until just chunky. Stir through the passata, season and warm through.

Nutrition per serving

115 kcalories, protein 3.0g, carbohydrate 19.0g, fat 4.0g, saturated fat 0.0g, fibre 3.0g, salt 0.65g


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