Odds & Ends

Ingredients

• 1 tablespoon olive oil
• 1 small brown onion, finely chopped
• 2 cloves garlic, crushed
• 2 red capsicums, cut into strips
• 1 orange capsicum, cut into strips
• 1 yellow capsicum, cut into strips
• 400g tin diced tomatoes
• 1 teaspoon sugar
• 3 teaspoons vinegar

Method

Heat oil in a small non-stick frying pan over low-medium heat.

Add onion and garlic and cook until onion is soft, approximately 5 minutes.

Add capsicums, cover and cook gently for 20 minutes or until tender.

Add tomatoes and sugar and season with salt and pepper.

Increase heat to medium-high and cook uncovered, stirring often, until sauce thickens, approximately 10 minutes.

Add vinegar and cook for a further minute.

Cool until just warm and pour into a sterilised 250ml jar.  Once cold, seal the jar. Will keep for three weeks in the fridge.

Variation

• Use any combination of red, orange and yellow capsicums, depending on availability

Tips & Hints

Great with grilled steak or as a sandwich spread

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