John Myers
Contents
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Ingredients
- 500 g Red pepper
- 2 medium sized Onions
- 2 -3 tbsp Olive oil
- 2 Toes Garlic - peeled, seedling removed
- 1 Piece or as required Chilli - optional
- 100 g Tomato paste
- 1 tsp Oregano and basil (dried)
- 2 Msp Thyme
- 30 g Parmesan
- Salt pepper
Instructions
- Halve the peppers, remove the seeds and place on an oven rack (with baking paper). Peel the onions, cut in half and rub with a drop of oil, place with the peppers. Put the grid in the oven at 200 ° top / bottom heat until the peppers form black bubbles and the onions are cooked through.
- Take the vegetables out of the oven and let them cool down a little so that you can touch them easily. Remove the skin from the peppers and roughly chop the roasted vegetables.
- Heat the oil in a small saucepan. If necessary, remove the seeds from the washed chilli (depending on the degree of heat required) and chop. Peel the garlic and press into the oil, add the chilli and sauté both until it no longer smells raw.
- Stir in the tomato paste and let it heat until it blends well. Let simmer for a few minutes.
- Now mix in the herbs, spices and vegetables and simmer for about 5 minutes. Don't forget to stir.
- Mix in the cheese well and finely puree the whole thing with the hand blender.
- Fill the spread into screw-top jars, close, let cool and store in the refrigerator.
- I estimate that it will keep for 2-3 weeks.
