Capsicum (Bell Pepper) Sauce

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Capsicum (Bell Pepper) Sauce

 

 

2 teaspoons olive oil

1 medium red capsicum (bell pepper)

1 medium yellow capsicum (bell pepper)

1 garlic clove, crushed

4 teaspoons baby capers

400 g (14 oz) can diced tomatoes

 

 

1. Heat oil in a large, deep frying pan over medium-high heat. Cook capsicum

(peppers), stirring, for 10 minutes or until softened.

 

2. Add garlic and capers. Cook, stirring, for 1 minute.

 

3. Add tomato and 1/2 cup cold water. Bring to the boil. Reduce heat to low.

Simmer, covered for 10 minutes or until thickened.

 

 

Serves 4.