Salsa Rossa

• 2 red peppers, grilled
• 4 ripe fresh tomatoes, skinned, or 1 × 250 g (8 oz) tin plum tomatoes, drained of their juices
• 2

Peel and seed the peppers, then chop the flesh finely.

Heat the olive oil in a saucepan and gently fry the garlic until it starts to colour. Add the chilli and whole marjoram leaves and tomatoes and cook for 30 minutes or until the tomatoes are reduced. Add the peppers and cook for a further 10 minutes. Season with salt and pepper and dried chilli.