Red sauce from the oven

Ingredients for 4 servings:

• 2 onions, red
• 3 garlic cloves
• 1 celery
• 1 carrot(s)
• 5 Pimientos de Padrón (roasted peppers)
• 12 cherry tomatoes
• 500 ml tomatoes, pureed
• 100 ml vegetable stock
• 1 tbsp agave syrup
• 3 tbsp Italian herbs, dried
• e.g. tomato paste
• e.g. salt and pepper
• n. B. Oil
• possibly paprika flakes, optional
• chili powder, optional
• possibly herbs, fresh, chopped, optional
• 4 portions of cooked pasta of your choice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

vegan

Preheat the oven to 180°C (top/bottom heat). Roughly dice the onions, garlic, celery, carrots, roasted peppers, and cherry tomatoes. Place in a shallow, large baking dish with the dried herbs, salt, and pepper. Drizzle with 2 tablespoons of oil and agave syrup and mix well. Bake in the hot oven on the middle rack for about 30 minutes, stirring occasionally. Add the passata and vegetable stock. Mix well and bake for another 30 minutes. Transfer everything to a suitable saucepan, add the tomato paste, and pass through a hand blender. Season to taste and add more spices if desired. Return the sauce to the baking dish, add the cooked pasta loosely, sprinkle with chopped herbs if desired, and serve.