Roasted Red Capsicum Sauce - cooking recipe

Ingredients

2 red capsicums
2 tablespoons olive oil
1 red onion, roughly chopped
1 -3 garlic clove, crushed
425 g chopped tomatoes
1/2 cup chopped parsley
1/2 cup chopped basil leaves
1 tablespoon tomato paste
1 tablespoon caster sugar
375 ml water

Preparation

Cut capsicums into quarters, remove the seeds, Grill capsicum skin side up until blackened.
Cool in a plastic bag for 5-10 minutes.
Peel away the skin and cut roughly.
Heat oil in pan; cook onion and garlic for 2 minutes or until soft. Add the tomatoes, parsley and basil, tomato paste, sugar and 375 ml of water.
Add the chopped capsicum and cook on low heat for 45 minutes to an hour stirring often.
You can puree this sauce or just have it as it is.
Serve with chicken.