From The Best of Good Housekeeping – Light and Easy
1.4kg ripe tomatoes, halved
350g shallots or onions, skinned and halved
275g celery, chopped
4 small cloves, skinned
275g carrots, peeled and sliced
4 red peppers, deseeded and cut into chunks
2 hot red chillies
4tbsp olive oil
1 1/2 tsp sugar
grated rind of 1 lime
2 tbsp lime juice
salt and pepper
Divide all the vegetables between 2 roasting tins. Add the oil and stir well. Roast at 200 degrees for 1 – 1 1/2 hours or until the skins are charred, turning halfway through cooking.
Discard the chillies. Puree the vegetables and passata in a food processor or blender, then pass through a sieve.
Add the sugar, lime rind, and juice and plenty of seasoning. Cover and refrigerate.