Capsicum (bell pepper) sauce. Too long it has played ‘second fiddle’ to tomato sauce. It’s time to recognise its brilliance. This recipe makes 2 cups.
4 red capsicums, seeds removed and cut in half
1 bulb of garlic
2 tablespoons of olive oil
2 teaspoons of balsamic vinegar
Salt & ground black pepper, to taste
1. Preheat the oven to 200ºC (390ºF).
2. Place the capsicums and the garlic on a baking tray. Drizzle with olive oil.
3. Cook in oven for 45 minutes, turning the capsicums once at around the 30 minute mark.
4. Remove the capsicums and garlic from the oven when capsicum skin starts to brown.
5. Set the garlic aside to cool. Cover the tray of capsicums with a plate or foil and set aside for 10 minutes. The steam from inside the tray will helps to lift the capsicum skin.
6. Peel the skin from capsicums, so only the flesh remains.
7. Place the capsicum flesh in a food processor.
8. Carefully pull the garlic apart and squeeze the roasted pulp from each clove into the food processor.
9. Add the oil and vinegar, and process until smooth. Taste and season with salt and pepper.
This sauce will keep for around 4 days in the fridge if you put it in an air-tight container.
SOURCE: Tracy Rutherford via taste.com.au