Name: Fresh tomato and capsicum pasta sauce with lemon ricotta
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: Serves 4–6
Ingredients: handful basil, leaves coarsely torn, stems finely chopped, plus extra leaves to serve; 2 teaspoons fennel seeds; 2 garlic cloves, crushed; 250 g (9 oz) ricotta cheese; your choice of pasta, to serve; finely grated zest of ½ lemon; 50 g (1¾ oz/¼ cup) red lentils; 10 ripe tomatoes; 2 tablespoons olive oil; 2 red capsicums (peppers), seeds and membranes discarded, cut into 1 cm (½ inch) dice,

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
4 hr 30

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Slowly cooking the tomatoes and capsicum creates a rich, sweet sauce that is perfect for spooning over pasta. Lentils add extra protein. Make double to have on hand for lasagnes, cannelloni or for adding extra richness to soups or stews.

Ingredients

10 ripe tomatoes
2 tablespoons olive oil
2 red capsicums (peppers

Method

Quarter the tomatoes, then remove and discard the seeds using a teaspoon. Coarsely chop the tomatoes.

Put the tomatoes and remaining ingredients into the slow cooker and cook on low for 4 hours, or until the tomatoes and capsicum have broken down into a rich sauce, briefly stirring the sauce

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Fresh tomato and capsicum pasta sauce with lemon ricotta

Ingredients

Method

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