Roasted Red Pepper and Tomato Sauce

Ingredients:

2 garlic cloves (peeled and chopped)

1 can of chopped tomatoes

400ml of passata

Freshly ground black pepper

Pinch of sea salt

10 basil leaves (Chiffonade cut)

4 chargrilled bell peppers (Julienne cut)

Dash of olive oil

Tomato puree

Golden cherry tomatoes (halved)

1. In a heavy based metal pan, over a medium heat, start to warm a dash of oil, then add the freshly pressed garlic and sauté for 2 minutes, allowing the natural perfume to be released (careful not to burn). Add tomato puree and let it cook out.
2. Next add your chopped tomatoes and passatta and allow to simmer for another 2 minutes.
3. To finish the sauce add your basil leaves (for an extra herby hit), chargrilled peppers, season to taste with salt and pepper and allow to cook, infusing the sauce. Once finished, leave to stand.