A gorgeous supper dish inspired by flavours from the Mediterranean - roasted peppers, tomatoes and a simple basil sauce. Serve with your favourite pasta. Pre-heat the oven to 180C/350F/Gas 4.

If you accidentally added too much sugar to your tomato sauce, don't toss it just yet. Try one of these tips to help ...

Red Pepper Tomato Soup reheats well ... consider serving fried mozzarella sticks with marinara sauce for dipping. Crispy ...

Refrigerated in an airtight container, the leftovers will keep for four days. The pasta will soak up some of the sauce over ...

Add the balsamic vinegar and tomato purée and stir through the sauce. Cook for another 5 minutes with the lid on and season again with salt and pepper if needed. Add the meatballs to the sauce ...

Combine bell peppers, zucchini ... Step 6: In a large bowl, combine penne, 3 cup shredded cheese, tomato sauce, peas and roasted vegetables. Mix gently until evenly coated with sauce.

baked golden and served with a tangy tomato chutney. Core the cap with the potato scooper for the filling. 3. For filling, heat butter in a pan. Add garlic and onion. Saute for a minute. Add salt and ...

Add the bell pepper and garlic and cook for 3 minutes, until soft. Add the calamari and cook for 2 to 3 minutes, until golden brown, stirring frequently. Add the tomato sauce and red pepper flakes ...