Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 2-3 large tomatoes, chopped with the skin left on and seeds still in (around 2 cups when chopped)
  • 2-3 courgettes (zucchini)
  • 3 cloves garlic
  • 2 red bell peppers
  • 1 large handful of basil leaves (the more the merrier)
  • 1 teaspoon or so red wine vinegar
  • 1 teaspoon sea salt and fresh ground black pepper adjust to taste

Instruction

  • Set a large pan on a low heat (I use my Le Creuset) and add the olive oil
  • Chop the red pepper into a rough but small dice then add to the pan along with a generous pinch of salt
  • Dice the courgette and add to the pepper, stir well and cook over a medium heat for around 10 minutes, stirring every couple of minutes
  • While the vegetables cook, chop the tomatoes and use your hands to squish them into a smoothish sauce. I like to use the biggest tomatoes I have as there is a better skin to flesh ratio. Smaller tomatoes will work too but there will be more skin. Not really an issue as we’re blending but I still prefer a big tomato!
  • Slice the garlic and add to the courgettes and peppers and cook for another minute or two until the vegetables are golden and softening but not too squishy
  • Add the tomatoes to the pan, stir and cover with a lid then simmer for 10 minutes
  • Throw the basil, a good grind of black pepper and red wine vinegar into the pan then blend with either an immersion blender or in a regular blender. Taste and adjust the acid and salt to taste.