David and Katherine Goodwin

ingredients:

• 1 medium onion
• 2 medium peppers
• 2 large or 3 medium cloves of garlic
• 2 tins of plum tomatoes
• optional: half fat creme fraiche, about 2 tablespoons and extra to serve

cooking time:
1 hour

preparation time:
10 minutes

instructions:

1. Preheat the oven to about 200 degrees C(for a cheat use a George Foreman grill or similar)
2. Put the tinned tomatoes in a saucepan and simmer gently for around half an hour until they reduce and thicken. Season with crushed black pepper and some salt. Add herbs to suit. I generally just throw in a few mixed herbs or some oregano but some fresh basil is much better.
3. Cut the vegetables into large chunks (they'll get chopped up more later) or nice big slices for the onion. Leave the garlic in its skin
4. Put onto a baking tray and bake until the skins of the pepper are brown and the garlic is soft inside its skin.
5. When veg and tomatoes are done, peel the garlic and remove any bits you don't want. Roughly chop the other veg and add to the reduced tomatoes.
6. Using a blender (hand or otherwise) puree the mixture (although for this it doesn't have to be too smooth).
7. If serving immediately, heat gently for a few more minutes then take it off the hob to stir in a couple of good tablespoons of half fat creme fraiche. Add a little more to each bowl when you serve. "

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