Capsicum Sauce or Piperade
This sauce is similar to the quick tomato relish and I eat it on toast or you can add to poached eggs, scrambled eggs (Piperade) or cold meat. You can even use it as a base for baked eggs.
- 3 tab extra-virgin olive oil
- 1 large onion, chopped
- 2 red capsicum
- 1 green capsicum
- 3 garlic cloves, finely chopped
- 3 large ripe tomatoes
- 1 tsp sweet paprika (or Harissa if you have it) - this is optional
- Quarter the capsicums, remove the seeds and membranes and slice into thin strips
- heat oil in a heavy based pan to a medium heat
- add the capsicum, garlic and onion
- reduce heat, cover and allow to sweat, stirring often
- meanwhile, skin the tomatoes (see tip below), quarter and remove seeds then dice
- add the tomato and paprika to the capsicum and continue simmering for another 10 minutes until the vegetables are soft and the sauce is thick
- use immediately or bottle and refrigerate when cool.
To skin a tomato, boil enough water to cover the tomatoes. Remove the core and slice a small cross into the skin at the bottom of the tomato. Plunge the tomatoes into the water and leave for about a minute. Remove and plunge into cold water to stop the heating process. The skin should peal off easily If not, repeat the process.