Serves 4
Ingredients:
3 large red capsicums, quartered and seeded
8 roma tomatoes, cut into 5 thick slices each
1 bunch of fresh basil leaves (around 1 cup), crushed
2 sprigs of fresh rosemary, leaves removed from stem
5 bay leaves
1 tbs dried Oregano
1/2 cup of water
3 tbs apple cider vinegar
3 tbs tomato passata
olive oil
salt and pepper
Preheat oven to 200 degrees Celsius.
Pour a little olive oil into a couple of roasting pans and spread to coat the bottoms, then add your tomatoes and capsicum in a single layer. Top with your basil, oregano, rosemary, bay leaves, salt, pepper and drizzle a tiny bit of olive oil over the tops of them. Roast for 30 minutes. Once the 30 minutes is up, remove from the oven and let cool for 5 minutes. Remove the rosemary stems and bay leaves. Place in a blender with your apple cider vinegar, water and passata, Season with extra salt and pepper if you feel it needs it. Serve while hot. Enjoy!
This keeps really well in the fridge for a few days too:)