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A great gem from !

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I did that thing again where I obnoxiously hang a teatowel behind my food to make things look prettier.
BE IMPRESSED!
Wanted to expand on the Basic Tomato Sauce recipe I did some time ago. The Red Peppers added a nice bit of sweetness to the sauce.

Recipe (fills two 400ml jars)

300g Red Bell Pepper
800g Tinned Chopped Tomato or Passata
1 Medium Onion, grated
2tbsp Tomato Puree
1/2 Bulb of Garlic, minced
A splash of Balsamic Vinegar
(an unspecified amount of) Oil
Salt and Pepper to taste

1. Start by preheating your oven to 180*C and roasting the Red Peppers, as this will take the longest. Halve your Peppers, remove the stem and seeds and lay them on a baking tray, cut side up. Drizzle them with oil, dust with salt and pepper and roast in the oven for up to half an hour, when the skin begins to blister.

2. Once the Peppers are roasted, remove from the oven and set them to one side to cool for ten minutes. Meanwhile put an oiled, large frying pan or saucepan on medium heat and fry the Onions for five minutes until most of the moisture has evaporated and the Onions are starting to pick up some colour.

3. Add the minced Garlic for the last couple of minutes, along with two tablespoons of Tomato Puree and mix well until everything is fragrant. If anything is starting to stick to the bottom of the pan, add a splash of (ideally Balsamic) Vinegar to lift it off.

4. Stir in the Chopped Tomatoes or Passata and bring it to a simmer. Reduce the heat to low and let the sauce reduce. By now the Peppers should be cool enough for you to peel off the skin and roughly chop them up. Add the Peppers to the pan and continue to simmer on low for half and hour to an hour, depending on how thick you want your sauce to be.

5. Towards the end you can use either a potato masher or an immersion blender to make your sauce smooth. Or, if you prefer it chunky, you can leave it as is. Add Salt and Pepper to taste, as well as Sugar if the sauce is too acidic for your liking.

Note - Remember to rinse out your cans of tomatoes with a splash of water and add that to the pan. Waste not.

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From Chris: This is a brilliant recipe - the only thing I would do on my end (and this is *very* optional, mind you) is to ROAST EVERYTHING. The peppers, the onions, the garlic...yeah, those get such a deep flavor when roasted. So, if you have the time, put in that extra step and you'll be glad you did!

As for the "unspecified amount of oil"...well, you at least want enough to coat the inside of your pan when sautéing. I would say just use 1 to 1 1/2 tablespoons of decent quality olive oil.