30 ml (2 tbsp) oil
1 large onion, peeled and chopped
1 green pepper, deseeded
1 red pepper, deseeded
1 chilli, deseeded and finely chopped
400 g (14 oz) can of tomatoes
2 fresh tomatoes, skinned and chopped
pinch dried mustard
salt and freshly ground pepper
1 bouquet garni
2 bay leaves
1/4 tsp sugar
150 ml (1/4 pt) fish or chicken stock
1 large onion, peeled and chopped
1 green pepper, deseeded
1 red pepper, deseeded
1 chilli, deseeded and finely chopped
400 g (14 oz) can of tomatoes
2 fresh tomatoes, skinned and chopped
pinch dried mustard
salt and freshly ground pepper
1 bouquet garni
2 bay leaves
1/4 tsp sugar
150 ml (1/4 pt) fish or chicken stock
method
To garnish 1 green chilli, deseeded and finely chopped
Heat the oil in a saucepan and sweat the onion on a low heat until transparent.
Dice the peppers finely. Add with the chilli to the onions and cook on a low heat for about 4 minutes.
Add the rest of the ingredients to the onion and pepper mixture. Bring to the boil, reduce the heat and simmer for 30 minutes. Remove bouquet garni and bay leaves.
The sauce may be partially blended if liked. Serve with chopped green chilli on top.
Heat the oil in a saucepan and sweat the onion on a low heat until transparent.
Dice the peppers finely. Add with the chilli to the onions and cook on a low heat for about 4 minutes.
Add the rest of the ingredients to the onion and pepper mixture. Bring to the boil, reduce the heat and simmer for 30 minutes. Remove bouquet garni and bay leaves.
The sauce may be partially blended if liked. Serve with chopped green chilli on top.
serving amount
makes 450 ml (3/4 pt)
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