Red Pepper and Tomato Sauce

Name: Red Pepper and Tomato Sauce
Yield: makes about 300 ml / ½ pint
Cuisine: Asia
Ingredients: 2 garlic cloves, thinly sliced; 1 tbsp soy sauce; ½-1 tsp brown sugar; ½-1 tsp salt; 2 tbsp finely chopped flat-leaf parsley; 1 tsp chopped ginger; 4 shallots, thinly sliced; 3 tbsp vegetable oil; 3 red peppers; 6 tomatoes

Preparation info

makes about
300 ml

Difficulty
Easy

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

This is the latest development in my experimenting with this sauce. By pre-roasting the peppers and tomatoes in the oven, you will give the sauce a more subtle and delicious flavour. The alternative is to char the skins of the peppers and tomatoes under the grill or over a charcoal fire.

Ingredients

3 red peppers
6 tomatoes
3 tbsp vegetable oil

Asia
Sauce
Vegan
Southeast Asia

Method

Preheat the oven to 180°C/350°F/Gas 4 and roast the peppers and tomatoes on a baking tray for 25 minutes.

Remove and, when cool enough