This dish is my go to when I know I’ve got a busy week ahead and won’t be able to spend too much time in the kitchen. ⁣⁣⁣

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The secret? One batch of Roasted Tomato and Red Capsicum Sauce (Serves 4) makes a super quick Roasted Tomato and Lentil Soup and a bloody delicious Seafood Marinara. 

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Ingredients

8 plum tomatoes⁣⁣⁣

3 reds capsicum ⁣⁣⁣

1 bunch fresh basil leaves (add 1 handful fresh chives for low FODMAP)⁣⁣⁣

1 handful fresh rosemary and/or oregano⁣⁣⁣

5 bays leaves⁣⁣⁣

4 cloves garlic (use garlic infused EVOO in place of regular EVOO for low FODMAP)⁣⁣⁣

3 tbsp apple cider vinegar (use lime if you don’t have this)⁣⁣⁣

3 tbsp tomato puree⁣⁣⁣

4 tbsp EVOO ⁣⁣⁣

Salt and pepper to taste⁣⁣⁣

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Directions⁣⁣⁣

Slice capsicum into eight and tomatoes into four. Place tomatoes, peppers, garlic, fresh rosemary/thyme, bay leaves and pour over EVOO (garlic infused for low FODMAP). Roast at 200 degrees for 30 minutes.⁣⁣⁣

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Once vegetables have finished roasting put into a food processor or blender with the apple cider vinegar, tomato puree, salt & pepper and basil (and chives for low FODMAP). Don’t add the bay leaves or rosemary/thyme sticks. Blend until smooth and silky. ⁣⁣⁣

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Heat half of the sauce on stove over medium heat with canned lentils (drained and rinsed) for Roasted Tomato and Lentil Soup. Serve with extra fresh basil and a dollop of natural yoghurt. ⁣⁣⁣

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Heat half of the sauce on stove over medium heat with seafood of your choice (e.g. prawns and mussels). Serve with pasta and parmesan cheese.⁣⁣

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