Red Pepper Sauce

This sauce is great with grilled fish or chicken, as a sauce for roast vegetables or as a pasta sauce.

1. Preheat the oven to 200°C or 190°C Fan.
2. Brush the red pepper with a little of the olive oil and bake on a baking tray for 15-20 minutes.  The skin should be a little blistered and the red pepper soft and cooked. Let the red pepper cool and, when cool, peel the skin off, cut it in half and remove the skins and any yellowy white ridges.  Discard these and roughly chop the red pepper.
   
3. Chop the onion and tomato and crush the garlic.
   
4. Heat the remaining oil in a frying pan or saucepan and cook the onion and garlic over a gentle heat for 2 minutes (you just want to sweat them down, not colour them).
   
5. Add the tomatoes, peppers and tomato purée and continue cooking for a further 2 minutes over a gentle heat.
6. Add the stock, stir, cover the frying pan or pot and cook gently for 10 minutes.
   
7. Cool and then liquidise the sauce in a food processor/liquidiser or using a stick blender.