Red pepper and tomato pasta sauce

Here's one I made for Naomi as she loves her peppers.  This is a rich, summery sauce and is a great with most types of pasta.

Ingredients
3 red peppers
1 medium white onion
2 sticks celery
1 carrot
2 tablespoons olive oil
3 cloves garlic
1 400g tin chopped plum tomatoes
A pinch of chilli flakes (optional)
Salt and pepper to taste

Method
Pre-heat the oven to 200°C and put a foil lined baking tray moistened with a little olive oil in the oven.  Remove the seeds and the white veins from the peppers and slice them into 1cm strips.  Place them on the baking tray and roast for about 20-30 mins until the peppers are starting to brown.  Remove and chop them into 1cm squares  Alternatively, if you're pushed for time, you can chop them into squares firts then fry them in a saucepan for 5-10 mins until they are nice and soft.

Peel the onion, celery and carrots, chop them finely.  Heat the olive oil in a large pan over a high heat, add the vegetables, reduce the heat to medium and fry in the olive oil until softened, it should take between 5 and 10 minutes.  You can also do these as you go along, start with the carrot as this takes longest, then the celery and finally the onion.  Finally, once these are all cooking, peel and crush the garlic and slice finely, adding this to the pan.

Add the peppers you cooked earlier, the chilli if using and the tinned tomatoes.  Heat through, season to taste and then cook over a low to medium heat to reduce the sauce.  It can be eaten now, but if you can reduce the sauce for longer you can intensify and sweeten the flavours.

While the sauce is reducing, cook the pasta of your choice and serve the pasta with the sauce poured over the top.