RED PESTO

Jane Lyons & Will Bowman

Makes

approx 2 cups sauce

Preparation

35 mins

Cook

35 mins

Ingredients

	3 large tomatoes, cored and halved
	3 tablespoons extra virgin olive oil
	1 teaspoon sea salt
	2 sprigs rosemary
	1 red capsicum
	2 cloves garlic, grated
	1 mild red chilli, finely sliced
	1 teaspoon white wine vinegar
	3 oil- or salt-preserved anchovy fillets, roughly chopped (optional)

Instructions

1.	Toss tomatoes with 1 tablespoon of the olive oil and salt.
2.	Place in a roasting dish and top with rosemary sprigs then bake for 20 minutes at 180°C.
3.	Remove from oven and discard rosemary.
4.	Place whole capsicum over a direct gas element to char. If you don’t have a gas stove top, this can be done on a barbecue or in a dry, heavy bottomed pan.
5.	Use tongs to occasionally rotate so that it begins to blacken on each side.
6.	Once blackened, remove capsicum from heat and place in a large heatproof bowl. Cover with a plate and set aside for 30 minutes to cool.
7.	Peel off blackened skin and remove seeds and green tops. Finely dice.
8.	Heat remaining olive oil in a frying pan.
9.	Add diced pepper and grated garlic and cook for 2-3 minutes.
10.	Add roasted tomatoes, chilli, vinegar and anchovies and cook for 10-15 minutes, stirring occasionally.
11.	Remove from heat and set aside to cool.

Recipes, food styling & Photography Will Bowman & Jane Lyons

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