Red Pepper and Tomato Sauce

Preparation info
  • makes about

    300 ml

    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

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.


  • 3 red peppers
  • 6 tomatoes
  • 3 tbsp vegetable oil


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