Ingredients
- 2 red bell pepper approx. 100g, roughly chopped
- 1 onion approx. 80g, roughly chopped
- 100 ml tomato passata
- 2 cloves garlic
- 200 ml water
- 3 tbsp cane sugar
- 4 tbsp rice vinegar
- 2 tbsp fish sauce
- 1 tsp cornstarch mixed with 1 tbsp of water
- 1 tbsp olive oil extra virgin
Units:
Instructions
- Drizzle a tablespoon of extra virgin olive oil over the chopped vegetables (onions, garlic, bell peppers). Transfer to an oven-proof dish or tray lined with parchment paper.
- Preheat oven to 180 degrees (fan-assisted) or 200 degrees. When hot, roast vegetables for 10 minutes.
- Transfer to a blender, add the tomato sauce and water, and blend to a puree.
- Empty contents of blender into a saucepan. Add the sugar, rice vinegar, fish sauce and salt and bring to a boil over medium to high heat. Boil for one minute then reduce the heat to medium and simmer until the sauce thickens. This should take about 3 - 4 minutes.
- Combine the cornstarch and water, whisk to mix thoroughly, then add to the saucepan to thicken the sauce further.
- Let cool completely before storing in a glass jar and refrigerate