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4
Easy
By Paul Gayler
Published 2010
For the red pepper sauce, heat the olive oil and butter in a pan, add the onion and garlic and cook over a low heat for 3-4 minutes, until softened. Pour in the wine and bring to the boil, then add the chopped peppers and tomato purée and cook for 5-8 minutes. Pour in the stock and return to the boil. Add the herbs and simmer for 20 minutes. Pour the sauce into a blender and blitz until smooth,