Ingredients
- 2 Red Bell Peppers
- 1 Small Red Onion
- 2 Cloves Garlic
- 1 Carrot
- 1 Courgette
- Handful of Tomatoes of Choice
- 1/4 Cup of Passata ( I usually add a few tbsp extra for a rich colour)
- 1 Kallø Stock Cube in 200ml of Just Boiled Water
- 1 Heaped tbsp Tomato Puree
Herbs:
- Four Fresh Basil Leaves
- Handful of Fresh Rosemary
- 1/8 tsp Dried Basil, Sage and Rosemary
- Himalayan Salt & Pepper
- Chilli Flakes
Method
- Half the peppers and bake them in a preheated oven at 200˚ degrees C for 25 minutes
- Whilst the peppers are cooking, fry off the finely diced onion and garlic in a little olive oil in a medium pan
- Once the peppers have cooked combine them in a blender with the courgette, tomatoes, carrot and a splash of water then add to the pan with the onion
- Pour our 300ml of just boiled water to a jug and add the Kallø stock cube and dried herbs and passata stir together then add to the pan with the other ingredients
- Give all a stir then leave to simmer for around 15-20 minutes until a thick and red texture is formed
- If the colour isn't a strong red, add a little more passage, remembering to taste test along the way
- Correct any seasoning (add a touch more salt and pepper) if needed
- Enjoy!