All-purpose pasta and pizza sauce

This is a versatile recipe that can easily be adapted to suit what you have in the garden. If you have a glut of zucchinis you can finely grate one or two and add them in with the tomatoes and capsicum.

The sauce can be used as a pasta or pizza sauce, a base for a soup, or for added flavour in a casserole. You can also double the recipe and freeze half for another meal.

6 – 8 ripe tomatoes
2 chargrilled capsicum
½ finely diced onion
2 – 3 cloves garlic
3 – 4 tbsp olive oil
1 tbsp balsamic vinegar
2 tsp brown sugar
Salt and pepper
1 tbsp fresh oregano
1 tbsp fresh basil

Finely dice the onion and crush/chop the garlic. Gently sauté in a large pot with a little olive oil, taking care not to burn the garlic. If you don’t want a chunky sauce, pop the sauteed onion and garlic in a food processor with the tomato and chargrilled capsicum (use the sharp blade). Whiz until smooth. Transfer the mixture back to the pot, along with a slug of olive oil. Add the balsamic vinegar, sugar, salt, pepper and herbs. Gently simmer until the flavours have melded together. If you want to use this as a pizza sauce, simmer for longer to thicken the sauce.