Roasted tomato sauce

From issue #7.
Photography by Photography by Aaron McLean.

    INGREDIENTS

    1 tablespoon olive oil
    2 x 400 gram tins Italian tomatoes, roughly chopped
    1 large red capsicum, seeded and thinly sliced
    2 cloves garlic, chopped sea salt and freshly ground pepper
    1 1⁄2 tablespoons balsamic vinegar

    METHOD

    Preheat the oven to 200°C. Combine all the ingredients, except the balsamic vinegar, in a baking dish. Roast in the oven for 30 minutes, stirring occasionally. Remove and stir through the balsamic vinegar. Serve warm or at room temperature

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