| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Veg2, Vegetarian | 1 | servings |
INGREDIENTS
| 1 | Red pepper | |
| 1 | tb | Olive oil |
| 1 | Onion; finely chopped | |
| 1 | Clove garlic; crushed | |
| 4 | md | Tomatoes; skinned and chopped |
| 2 | ts | Finely chopped sun dried tomatoes |
| 2 | ts | Finely chopped fresh parsley |
| 1 | Bay leaf | |
| Salt and pepper |
INSTRUCTIONS
1. Set the oven to 375°F/190°C/gas mark 5. Put the pepper in a small tin and roast for 35-40 minutes or until most of the skin is blackened.Leave to cool, then remove the skin, seeds and pith, and chop finely. 2. Heat the oil and gently fry the onion and garlic far several minutes or until soft but not coloured. 3. Add the chopped pepper, tomatoes, sun-dried tomatoes and herbs. Cook gently until the mixture has a sauce like consistency. Season well, remove the bay leaf. Leave to coal before serving. Converted by MC_Buster. NOTES : This succulent relish goes well with the Leek Mousse. It can also be served with pât. or burgers. Converted by MM_Buster v2.0l.
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