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..