
This healthy, spicy dish makes an ideal side dish or can be served with rice or baked potatoes for a filling meal. With thanks to celebrity chef Sophie Grigson for this recipe.
Serves
8
Prep
15 minutes
Cook
45 minutes
Nutritional Information:
Each 296g serving contains (excludes serving suggestion)
- KCal
- 106
- Carbs
- 14.5g
- Fibre
- 1.7g
- Protein
- 2.4g
- Fat
-
3.2g
(Low)
- Saturates
-
0.5g
(Low)
- Sugars
-
11.8g
(Low)
- Salt
-
0.02g
(Low)
- Fruit/Veg Portion
- 3
Ingredients
Ingredients
- 2 tbsp extra-virgin olive oil
- 12 plum tomatoes, cut in half (stem to tip)
- 4 red peppers, deseeded, cut into eighths
- 3 red onions, quartered
- 5cm piece root ginger, peeled and chopped
- 12 cloves garlic (unpeeled)
- 4 big sprigs thyme
- freshly ground black pepper
Method
Method
Recipe tips
- Once cooked, you can easily squeeze the garlic out of its skin by pressing between your thumb and forefinger.
- Turn this into a pasta sauce by roughly chopping the finished dish and stirring through cooked pasta.
- Freezing instructions: Freeze in a bag. Defrost in a microwave and use as a sauce for pasta.