Red Pepper Crumbs

• 2 red peppers (capsicums)
• 1 tomato
• 40 ml (1¼

Rub the peppers and tomato with half of the oil and roast for 20 minutes or until blistered, then transfer to a bowl and cover with plastic wrap. When cool enough to handle, remove the skins and dice the flesh.

Place the onion, chilli, garlic and remaining oil in a saucepan over medium heat and cook for 10 minutes or until softened. Add the pepper and tomato, reduce the heat to low and