Tomato and pepper pasta sauce

This is another sauce like the Bacon, cheese and onion sauce, great to freeze and then makes a quick and easy workday supper.  Have it with whatever pasta you prefer, it works with almost anything!

Ingredients
2 Red peppers
3 Garlic cloves
1 small onion
1 tablespoon olive oil
2 400g tins of chopped Italian tomatoes
½ a small glass of red wine
½ a teaspoon of dried, crushed chilli flakes
30g pack of fresh basil
Salt & freshly ground black pepper to taste

Method
Heat the oven to 200°C.  Remove the stalk and de seed the red peppers and chop them into thin strips.  Crush the garlic cloves and chop them finely.  Peel and quarter the onion and slice thinly. Put the peppers, garlic and onion in a roasting pan, drizzle with the oil, put the pan in the middle of the oven and roast for 30 mins.

Remove the pan from the oven and tip the oil, peppers, garlic and onion into a saucepan then add the tomatoes, wine and chilli, bring to the boil then reduce the heat and simmer until you have a good sauce consistency.  Chop the basil leaves finely add add them to the sauce then dd slat and black pepper to taste.

Leave the sauce to cool, divide into 2 portions and freeze.  Take a portion out of the freezer before heading off to work and when you get home heat the sauce through and serve with pasta, a little grated parmesan and some more fresh basil.