Whenever we have steak I have to make this sauce. I can’t remember where the original recipe came from – all I now have is a tatty piece of paper with my version written on it – so it’s about time I wrote it up where it can’t get lost!
It’s an ideal sauce to go with any grilled meat or for a BBQ. Any left over can be warmed through and tossed with some pasta for a quick lunch.
If you don’t like basil you can use oregano.
I nearly always roast the peppers – but you can make it without doing this but it won’t taste as good!
- 1 large onion – finely chopped
- 2 peppers – any colour
- 1 tin of chopped tomatoes
- 1 tsp dried basil
- 1 tsp sugar
- olive oil
- black pepper and salt
Firstly roast the peppers – cut in half and core/deseed them. Drizzle with a little oil and place under a grill until they start to char. Remove and place them into a plastic bag for 5 minutes (or into a dish and cover with cling film) to sweat – it makes the skin easier to remove. Remove the peppers and peel off the skin. Roughly chop them.
Whilst the peppers are sweating heat a little oil in a pan and gently fry the onion until transparent. Add the tomatoes, peppers, basil and sugar. Bring to the boil then turn down to a simmer for 20 – 30 minutes. Stir occasionally.
Adjust seasoning to your taste.
Will you give a try? Let me know!!
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