Recipe courtesy of Jill Richardson
- 1 tbsp Macadamia oil
- 1 lge red capsicum
- 1 medium onion (finely chopped)
- 1 can tomatoes
- 2 cloves garlic (thinly sliced)
- 1 red chilli (deseeded)
- 1 tbsp tomato puree
- 2 tsp ground Bush Tomato
- 1 tsp Native Basil
- ¼ tsp Native Pepperberry (freshly ground)
- 1 tbsp Cara Balsamic with Mountain Pepper
- ½ tsp Akudjura Salt
Char grill capsicum until skin is blackened, place into a plastic bag for 10 minutes, allow to sweat before removing skin. Chop into small pieces and set aside.
In a heavy bottomed saucepan, heat oil, add onions and garlic, sauté until translucent, add the rest of the ingredients finishing with the balsamic vinegar. Taste to check if seasoning needs adjusting, bring to the boil, turn down to a simmer until mixture thickens slightly.
Serve with pasta, green salad and crusty Italian bread.