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Ingredients
Serves 8
- 2 tablespoons tomato puree
- 10 large tomatoes
- 2 large red peppers
- 1 large onion finely chopped
- 10 cloves garlic, crushed
- 1 teaspoon chilli powder
- 1 teaspoon garam Massalla
- 2 tablespoons red wine vinegar
- 15 tablespoons olive oil
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Method
| Remove the tomato skins by blanching in boiling water for about 30 seconds, de-seed them and chop into small pieces. Remove the pepper skins in the same way and chop into small pieces. Heat the oil in a large frying pan to a medium heat and stir fry the onion for 2 minutes, add the tomatoes and pepper and stir fry for a further 2 minutes add the rest of the ingredients and simmer gently for 10 minutes. Pour all the contents into a saucepan and mash for 1 minute with a potato masher. Do not skim off any oil. Pour the contents into an air tight jar and store in the fridge for up to two weeks. |
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© Gavin McArdell 1997-2012. All rights reserved.
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