Recipe: Roasted red pepper and tomato sauce

Wheyyy, I finally did it, I tricked my little brother into eating peppers! (He is eighteen bearing this in mind!). One night i just really fancied a fresh tasting healthy spaghetti dish with a sauce and now i've made this recipe a few times, i love it! That night i served it with pasta, and some freshly chopped parsley and parmesan as you can see in the picture. However, this sauce goes with almost anything- pies, cold cuts, roasted meats, other sorts of pasta, it's very versatile. You can even serve it as a soup too as well if you fancy it.

Roasted red pepper and tomato sauce (makes about 800g)

3 tbsp olive oil
2 red peppers, seeded and diced
1 red onion, diced
1 tsp herbs du Provence
Salt and pepper

1 tin chopped tomatoes
1 tsp sugar
1 tsp extra virgin olive oil
Salt and pepper to taste
A little water (if necessary)

1. Preheat the oven to 200C. Roast the peppers and red onions in a roastring tray with the herbs, oil and seasoning for 20 minutes, or until the peppers start blackening. Remove from the oven and set aside.
2. Add the roasted vegetables and all the other ingredients into a food processor and blend until a smooth sauce is obtained. Pour this sauce into a pan and heat until piping hot. Add a splash of water if the sauce is too thick for you, season to taste, and serve- with spaghetti, pies, meats, whatever you fancy!