Ingredients
Method
- 2 Red Peppers
- Chopped Chorizo (Handful)
- 2 Tins of Chopped Tomatoes
- 7 Garlic Cloves (Minced)
- 2 Tbsp Salted Butter
- 1 White Onion
- 1 tsp Dried Basil
- 1/2 tsp Ground Black Pepper
- 1 tsp Hot Paprika
- 1 Tin of Anchovies
- 1 tsp Sugar
Method
- Set the oven to 200 deg c
- Half the red peppers, place on a baking tray, sprinkle with salt, pepper and olive oil and roast for 30 minutes. Once roasted, leave to cool and chop into bite-size chunks.
- Grab a large pan and set to a medium heat. Finely chop the onion and add to the pan with the butter. Let the onion saute until soft.
- Add the minced garlic and chorizo and stir occasionally for 2 minutes.
- Finely chop the anchovies and add to the pan along with the paprika, pepper and dried basil.
- Add both tins of chopped tomatoes, red peppers and 1 tin of boiling water (use the chopped tomato tin). Bring the mixture to the boil and then reduce to a simmer. Cook for approx 1 hour on a low heat and let the sauce slowly thicken.
- Feel free to eat as is or use a hand blender to blitz the sauce into a smooth consistency.
- The sauce can be frozen into batches or kept refrigerated and use within 3 days.
Longer Cook