Mock Tomato Sauce Version I

If you have a tomato-intolerant person, or tomato non-eater in your house you'll know how  hard it can make some recipes. Fear not! Help is at hand with this mock tomato sauce. Version 1 has been designed to work on pizza, as a dip or in pasta. It has been independently taste-tested by a non-tomato eater and is guaranteed 100% tomato free.


2 red peppers*
1 courgette
1 cooking apple
1 teapoon of vinegar
Olive oil
a splash of balsamic vinegar ( optional)
salt and pepper to taste.
1/2 cup of water ( ish)

*capsicum/ sweet peppers not chilli peppers

Prep time: 10 min
Cooking time: 30-40 min


1. Pre heat the oven to 200°C
2. Peel the courgette and chop lengthways then width ways into 1/4s or 1/8s.
3. Wash the pepper, remove the seeds and chop into 1/6s.
4. pace on a baking tray and lightly spray with olive oil, add salt and pepper to taste.
5. Place the vegetables in the top of the oven for 20-25 mins, until they are soft and tender.
6. Peel the apple and chop into 1/8s, remember to remove the core.
7. Place in a pan with a little water and vingear, and boil until the fruit is soft but not mushy. Save the water.
8. Once the peppers and courgettes are roasted remove them and cut into smaller peices. 
9. Mash the vegetables and apple with a potato masher, ricer, or with a blender, to form a smooth-ish past, this is good for dips or on pizza
10. If you need the sauce to have a runnier texture add in some of the save apple water.
11. Add in balsamic vinegar for a sharper taste if desired.
12. Add to pasta, pizza and as a base for mock tomato sauce version 2, currently in development.