Ingredients:3 red peppers, quartered
2 cloves garlic, chopped
1/4 cup basil leaves
1/2 cup sun-dried tomatoes
1/4 cup tomato paste
1/4 cup extra virgin olive oil
1 tsp sugar
Salt and pepper to taste
Methods
Roast peppers skin side up under a hot grill for 5 to 10 minutes. remove and cover in abowl until cool (10 mins). Scrape charred skin off peppers.
Put garlic, basil, peppers, sun-dried tomatoes and tomato paste into a food processor. Blend until smooth. Add oil, sigar, salt and pepper. Mix well. Serve 5-6.
From Malaysian Women Weekly Magazine.
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