Roasted tomato, red pepper and onion sauce

Ingredients - makes 750ml

6 large ripe vine tomatoes  

2 large red bell peppers 

2 large onions 

100g grated parmesan 

1 tbsp dried Italian herbs 

50ml single or double cream 

Olive oil 

Salt and black pepper 

Method 

Preheat your oven to gas mark 2/150c. Quarter the tomatoes and onions and cut the peppers into the same sized chunks, then place in a baking tray with a drizzle of olive oil, the Italian herbs and season well with salt and pepper. Mix together to coat well, then bake for two hours, stirring everything every 30 minutes. 

 Allow the veg to cool for 10 minutes, then carefully place in a food processor and blitz to a smooth sauce. Add the parmesan and blitz again. Now pour into a saucepan and heat until all the parmesan has melted and you have a completely smooth sauce. Stir through the cream and place in a glass jar. Allow to cool, then place on the lid and store in the fridge for up to five days.