Ingredients

• Onions1 red, roughly cut
• Red bell pepper1 de-seeded and chopped
• Tomatoes12 medium, quartered
• Spices, oregano1 tbsp
• Garlic3, peeled
• Basil1 tbsp
• Olive oil1 tbsp
• Carrots3, grated
• Green summer squash (zucchini)1 large, roughly sliced
• Spices, oregano1 tbsp

Steps

1. 1. Set the oven to 180 (fan assisted). Place the tomatoes, red pepper, courgette and red onion in a deep baking tray. Sprinkle over the herbs and add the tablespoon of olive oil and mix well. Cook for around 20 minutes.
2. 2. Meanwhile heat the remaining olive oil in a pan and gently fry the carrots on a medium heat for 5-6 minutes then set aside.
3. 3. Combine all the ingredients in a food processor and blend until smooth-ish
4. 4. Stir into cooked pasta (fusilli works best as the sauce clings so well to it).
5. 5. Any leftover can be frozen (try freezing in ice cube trays for perfect baby-sized portions).