Fresh tomato and capsicum pasta sauce with lemon ricotta

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Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

    • Ready in

      4 hr 30

Appears in

Slow Cooker Vegetarian

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