Nutritious Passata

Serves 4
Time 1 hour 15 minutes


2 garlic cloves

1 red onion, quartered 

2 punnets cherry tomatoes 

1 packet baby capsicums 

1 stalk rosemary 

1 tsp dried Greek oregano 

Salt & pepper 

2 tbsp extra virgin olive oil 

1 tbsp white vinegar

1 tsp natural sweetener


Preheat the oven to 180°C.

Roast tomatoes, capsicums, onion, herbs and unpeeled garlic bulbs with olive oil and salt & pepper for 1 hour.

Press the roasted ingredients through a juicer. Then add the vinegar and sweetener to the sauce. Mix through and serve with cooked pasta or as a base for a sauce.