World Cuisine

Ingredients
  • 2 large red peppers, grilled, skinned, cored and deseeded (see page 46)
  • 2 large yellow peppers, grilled, skinned, cored and deseeded (see page 46)
  • 2 teaspoons olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400 g (13 oz) can plum tomatoes, roughly chopped
  • 6 large basil leaves, torn
  • extra virgin olive oil, for drizzling (optional)
  • salt
Directions

Cut the peppers into wide strips and set aside.

Heat the oil in a heavy-based saucepan over a low heat. Add the onion and cook, stirring occasionally, for 10 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes and their juice and the pepper strips. Season with salt and bring to the boil. Reduce the heat to a gentle simmer and cook, stirring occasionally, for 25 minutes.

Stir the basil into the pan and cook for a further 5–10 minutes until the sauce has reduced. Drizzle with extra virgin olive oil before serving, if liked. Serve immediately as a side dish, or spoon over soft polenta or stir into pasta. Alternatively, serve cold as an antipasto.

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