Fiery Roasted Tomato Sauce

Prep: 25 mins, plus cooling
Cook: 45 mins

• 6 vine-ripened tomatoes

• 1 red pepper, cut into quarters and

• deseeded

• 1 garlic clove, unpeeled

• 1 red onion, cut into quarters

• 4 tbsp olive oil

• 1 small red jalapeno chilli, very finely

• chopped

• 1 tsp hot paprika

• 1 tbsp sherry

• salt and pepper

1. Preheat the stove to 1800C/3500F/Gas Mark 4.

2. Layout the vegetables on a large baking tray, brush with olive oil, then roast in the oven, through cooking turning once halfway, for about 45 minutes or until they are blistered and slightly charred.

3. Leave to cool. When tomatoes are cool enough to handle, peel the tomatoes and red pepper, and squeeze the garlic from its skin. Transfer the tomato, red pepper, garlic flesh and onion to a food processor and process to a relatively smooth consistency.

4. Spoon the mixture into a large serving bowl and stir in the chilli, paprika and sherry. Season to taste. The sauce can be used immediately or left to cool completely and stored in an airtight box in the fridge for up to one week.