Roasted Garden Pepper & Tomato Sauce

Charred peppers & tomatoes, garlic & olive oil — a spoon-over-everything sauce

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3 garden peppers (sweet + one hot)
1½ lb tomatoes
4 garlic cloves · olive oil
red-wine vinegar · salt · basil or oregano

What you need

3 garden peppers (sweet + one hot)

1½ lb tomatoes

4 garlic cloves · olive oil

red-wine vinegar · salt · basil or oregano

Roast it all. Char the peppers and tomatoes under the broiler until blistered; steam the peppers 10 min and slip off the skins. Roast the garlic in its skin alongside.
Chop or blitz. Combine the peppers, tomatoes, and squeezed roasted garlic with a good glug of olive oil, a splash of vinegar, herbs, and salt. Keep it chunky and loose — it's a sauce, not a paste.

Steps — tap one to keep your place

1. Roast it all. Char the peppers and tomatoes under the broiler until blistered; steam the peppers 10 min and slip off the skins. Roast the garlic in its skin alongside.

2. Chop or blitz. Combine the peppers, tomatoes, and squeezed roasted garlic with a good glug of olive oil, a splash of vinegar, herbs, and salt. Keep it chunky and loose — it's a sauce, not a paste.

No alcohol? swap the wine or beer for the same amount of stock, with a splash of vinegar or lemon for the brightness. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.