Ingredients:
3 large red capsicum, chargrilled and remove skin and seeds
0.25 cup onion, finely diced
2 tsp garlic, finely minced
2 Tbsp oil
0.75 cup tomato passata, Di Vella
0.5 cup water
1 tsp chicken stock powder, Massel
1 tsp sugar
salt to taste
a pinch of white pepper
Directions:
Saute onion and garlic with oil until onion is translucent and fragrant.
Add the other ingredients and bring to boil. Then, reduce the heat to simmer. Stir occasionally. Transfer them to a food liquidiser and blend until smooth. Season accordingly. Add a bit of water if necessary.
Best serve with sourdough bread or rye bread.
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