This is a great winter warmer ~ or starter ~ it is up to you.  I even eat it during summer for lunch, as just love the flavour in this recipe!


  • 2 cloves garlic, crushed
  • 2 t dried chilli flakes
  • 1 T rosemary leaves
  • 3 T coconut oil
  • 2 x 400 g cans Italian whole cherry tomatoes
  • 3 red peppers, roasted
  • 2 T balsamic vinegar


Fry the crushed garlic, dried chilli flakes and rosemary leaves in coconut oil in a saucepan for 2 minutes. Add 2 cans Italian whole cherry tomatoes, roasted red peppers and balsamic vinegar. Season and simmer for 10 minutes, then blend until smooth..

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