This is a sauce for freezing. The ingredients can vary a lot but I use the two mentioned in the title because in my part of the world, both are available in autumn fresh and cheap, but are hard to come by in winter. They are also of such high quality in September that it seems a pity not to try to save some. You can add garlic, onion or whatever else you want, but as these are available in winter, I don't see the point. The simpler the sauce, the more versatile it will be. There might be a case for adding fresh summer herbs but then it would be best to split the finished sauce into batches and season each with a different fresh herb before freezing.
Ingredients
3 or 4 parts tomatoes
1 part sweet red peppers
Oil
Chop the peppers finely and fry in a little oil for five or ten minutes. Chop the tomatoes roughly and add them to the pan and cover with a lid. Leave a little space for steam to escape and turn the heat down a little. Cook for fifteen minutes. This sauce can be used in a variety of recipes where you would normally use fresh tomatoes. Click here for details on freezing.
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