Wednesday, 21 August 2013

Pepper Sauce

This is an easy variation on aubergine sauce, and tastes wonderful with pasta or gnocchi or even great spread on bruschetta or panini.

olive oil, for sautéing
400g red and yellow peppers, deseeded and chopped
4tbsp extra virgin olive oil
1 garlic clove, chopped
400g tinned Italian plum tomatoes 
handful chopped basil
salt and pepper

Heat the oil for sautéing in a frying pan and lightly sauté the peppers until softened. Then scoop out with a spoon and drain on kitchen paper or a clean cloth.

Heat a little more oil in the pan add the garlic and saute without colouring, then after a few minutes add the tomatoes and simmer for 10 minutes.

Add the peppers and basil, season with a pinch of salt and pepper and cook for a couple of minutes. 

Remove from the heat and use as desired.

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