Roasted Garlic, Red Pepper and Tomato Pasta Sauce

Preheat oven to 230 C / Gas mark 8.

Place whole unpeeled head of garlic in an oven-safe dish with water and drizzle 1 tablespoon olive oil on garlic. Roast in preheated oven for about 45 minutes.

Meanwhile, put tomatoes in a blender and blend until puréed. Add roasted peppers and blend until puréed.

Squeeze 5 cloves of the roasted garlic into blender; blend in garlic. Add 4 tablespoons olive oil and blend again briefly. Add salt and pepper to taste, crushed chillies and basil; blend.

The sauce is ready, but can either be refrigerated for a couple of days to blend the flavours or can be frozen. Sauce can be served cold or heated through until just warm.