Ingredients

The following ingredients have 4 Servings
  • 2 cups tomatoes
  • 3 scallions (sliced)
  • 2.667 cups red peppers (halved and deseeded)
  • 2.667 cups Bell pepper (halved and deseeded)
  • 2.667 cups green peppers (halved and deseeded)
  • 2 garlic cloves (chopped)
  • 6 Tbsps olive oil
  • 2 tsps dried oregano
  • 2 sprigs Basil
  • 0.333 cup black Olives

Instruction

  • Preheat the oven to 240C (220C fan) 475 F, gas 9.
  • Roughly chop the tomatoes, put them in a covered dish with 2 tbsp of the olive oil and 1 tsp salt and allow to marinate for approx. 30 minutes.
  • Heat 2 tbsp olive oil in a pan and gently cook the scallions and garlic until softened.
  • Place the halved peppers on an oven rack on a roasting pan and roast in the oven for 10 - 15 minutes. Cover with a damp kitchen towel. Allow to cool slightly and then remove the skins.
  • Coarsely chop the peppers and mix them with the scallions.
  • Blend the tomatoes with a hand blender and pass though a sieve to discard seeds and skins. Season with salt and pepper.
  • Mix the skinned peppers and scallions with the tomato sauce and stir in the oregano. Allow to sit for at least 30 minutes and season with salt and pepper.
  • To serve, sprinkle the olives on top and garnish with basil.