I made this rustic condiment to utilise a glut of cherry tomatoes and yellow capsicums from a friend's veggie patch. This should last in the fridge for up to a week - if you can stop yourself from eating it for that long!
Ingredients
1 tab olive oil
20 cherry tomatoes - cut 10 in half and leave 10 whole
1 large tomato - cut into quarters
1 yellow capsicum - finely diced
1 medium sized red chilli (or small bird's eye) - finely chopped.
1/2 brown onion
2 cloves garlic
2 tabs red wine vinegar
Fresh parsley
Salt & Pepper to taste
1 tsp sugar (if required)
Method
1. Brown onions and garlic in oil until golden.
2. Add tomatoes, chilli and capsicum and stir well - cook for 5 minutes on medium heat or until tomatoes soften.
3. Add red wine vinegar and parsley - place lid on and cook for 1 hour
4. Taste to see if it is requiring seasoning or sugar to sweeten it up
5. Serve
0 comments