2 red peppers, quartered and deseeded
2 tbsp olive oil
1 zucchini, roughly chopped
1 large carrot, roughly chopped
1 tbsp garlic infused oil
¼ tsp crushed chilies
2 tbsp tomato purée
400g can chopped tomatoes
600ml low FODMAP vegetable stock
1 tsp caster sugar
small handful basil, leaves shredded
500g gluten free pasta, cooked
Serves - 4
Heat the grill and pop the peppers, skin-side up, underneath for 10 mins or until beginning to char. Transfer to a bowl, cover and set aside.
When cool enough to handle, peel off the skin and cut the flesh into strips.
Heat the oil in a large saucepan and cook the zucchini and carrot for 8-10 mins until softened.
Stir in the garlic infused oil, crushed chilies and tomato purée, cook for 2 mins, then add the canned tomatoes, stock and sugar.
Simmer, uncovered, for 15 mins or until the vegetables are completely soft.
Take out a couple of spoonfuls of the sauce (this will later add texture), then blend the rest in the saucepan until almost smooth with a stick blender.
Simmer for 5 mins to thicken, then stir in the reserved sauce, shredded basil and peppers. Serve with the gluten free pasta.
Recipe adapted from: Good Food