Roasted Tomato Marinara Pasta Sauce

This is the kind of pasta sauce made from scratch that I would love any day. Simple ingredients and you don't really need to slave over the stove for hours.

Roasted Tomato Marinara Pasta Sauce

7 medium-size tomatoes
2 onions, peeled
1 red bell pepper
1-2 medium carrots
1 whole garlic bulb
2 tbsp dried oregano
1 tsp salt
1 tbsp extra virgin olive oil
1 cup fresh basil

1. Preheat the oven to 200 C.
2. Roughly chop the tomatoes, onion, bell pepper and carrots. Put them in a baking tray.

3. Wrap the garlic bulb in aluminum foil and place in the baking tray.
4. Sprinkle salt, and oregano over the vegetables, then drizzle them with oil.
5. Bake for 1 hour.
6. Remove from the oven and let them cook down for 30 minutes.
7. Remove the garlic from the foil and squeeze the gooey garlic from the skin into a blender. Put the vegetables and juices in the blender, including the basil. Blend until smooth.

Original recipe by thevedge

Shakshuka

Unlike the intimidation of the foreign name, shakshuka is actually an egg dish poached in tomato sauce. Great for breakfast and you can control the level of spiciness. You can even prepare the sauce and divide into individual portions before cracking the egg in to customize to each person's preference.



Shakshuka

1/2 tsp cumin seeds
1 tbsp vegetable oil
1/2 large onion, peeled and sliced
1 red pepper, cored and cubed
1 ripe tomato, roughly chopped
Pinch of cayenne pepper
1 tbsp smoked paprika
Salt and pepper
2 eggs
2 tbsp tomato paste
Water

1. In a saucepan, dry roast the cumin on high heat for 2 minutes.
2. Add oil and sauté the onion for 2 minutes. Add the tomato paste, pepper, tomatoes, cayenne (depending on your preference), smoked paprika, salt and pepper. Cook on low heat for 15 minutes, adding enough water to keep the consistency of a pasta sauce.
3. Crack the eggs into the pan. Cook very gently for 10-12 minutes, until the eggs just set.
4. Serve with chunky white bread.

Original recipe from theguardian.com