Roast Pepper Pasta Sauce

1 red onion, chopped into chunks
3 Peppers (green, yellow and red), chopped into chunks
1 clove of garlic, crushed
1 tbl spoon olive oil
1 can chopped tomatoes
1 tbl spoon balsamic vinegar
1 tsp salt
1 tsp ground black pepper
2 tsp dried Rosemary
1 tsp sugar

Pre-heat oven to 200 C or Gas Mark 6. Put all the fresh chopped vegetables and the garlic into an oven-proof dish (a metal tray, large works best). Add the oil and stir so the vegetables are coated. Put the dish into the oven and bake for 20 minutes, stirring around half-way to avoid burning. Remove from the oven but leave the oven on. Add the chopped tomatoes from the can, the sugar, salt, pepper, rosemary and balsamic and stir until mixed. Return the dish to the oven for a further 10 minutes and then serve.

Serving Size: Makes enough for 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LITTLEIM.