Napoli sauce

Triple the recipe and have a jar at hand for every trip. Not just good for pizza, this sauce can be used in a potjie or as the base for a chunky sauce such as chakalaka. Makes about 2 cups (450–500ml)

• 2 red peppers

• 4 anchovy fillets, minced (optional)

• 3 cloves garlic

• 3T tomato paste

• ¼ cup extra-virgin olive oil

• 1 can crushed tomatoes

• 1T dried sweet basil

• salt and pepper Char the red peppers on an open flame. Once they’re blackened, remove from the heat, place in a bowl and leave to steam, covered with clingfilm, for 5 minutes. Peel the blackened skin off the peppers, remove the seeds and add the pulp to a blender, along with the anchovies, garlic, tomato paste and olive oil. Blend to a smooth purée, pour into a bowl, add the canned tomatoes and basil, and mix well. Season to taste. If not using immediately, decant the sauce into a sterilised jar.

If stored in an airtight jar in a cool, dry spot, this sauce should last up to three days without refrigeration.