Spicy tomato and capsicum dip

SERVES 8 PREP AND COOK TIME 1 HOUR

2 medium (600g) red capsicum 3 large (660g) tomatoes, halved 1 large (200g) red onion

5 cloves garlic, unpeeled

2 fresh long red chillies, seeded, chopped finely

2 teaspoons sweet paprika 2 tablespoons sherry vinegar

1 Preheat oven to 200°C (180°C fan-forced). Line a large oven tray with baking paper.

2 Quarter capsicum; discard seeds and membranes. Place capsicum, skin-side up, on tray with tomatoes, onion and garlic. Bake for 40 minutes or until capsicum skin blisters and onion is tender.

3 Cover capsicum and tomatoes with plastic wrap or paper for 5 minutes, then peel away skin. Remove seeds from tomatoes. Remove garlic from skin; discard skin.

4 Add the capsicum, tomato, onion and garlic with chilli, paprika and vinegar to a blender almost smooth. Season to taste.

Suitable to freeze. Not suitable to microwave.