Ingredients
- 4 large red capsicums, Quartered
- 2 tablespoons olive oil
- 1 large red onion, Quartered
- 2 cloves garlic
- 500 grams tomatoes, Quartered, or you can use a 400gm tin
- 1 red chilli, Seeded if you don't like it too hot
- 1 tablespoon EDC vegie stock
- 500 grams water
- 1 tablespoon balsamic vinegar
Accessories you need
-
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
Quarter capsicums, remove and discard seeds and membranes. Place on baking tray, lightly coat with 1 tablespoon of oil and roast in very hot oven for 20 mins or until skin blackens. Place into plastic bag to sweat. Peel away skin once cooled down a little and chop half roughly and the other half finely.
chop chilli in dry bowl for 5 secs, speed 5. Remove and set aside.
place garlic in TM bowl and chop for 5 secs, speed 4. Add onion and chop for 5 secs, speed 5. Add tablespoon of oil and sauté on 100 degrees for 3 mins, speed 1.
add roughly chopped capsicum, tomatoes and chilli and cook on 100 degrees for 10 mins, speed 1.
add stock, water and vinegar. Cook on 100 degrees for another 20 mins, speed 1.
gradually blend by turning the speed slowly up to 8/9 and hold there for 30 secs.
add finely chopped capsicum and mix for 10 secs, reverse speed 1.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Yes - very delicious!
Delicious
Are you sure to delete this comment ?