Ingredients

Method

• 4 red peppers, halved and seeded
• 4 ripe tomatoes, halved
• 2 t celery seeds
• 4 garlic cloves, roughly chopped
• 2 fresh red chillies, chopped
• 6 T brown sugar
• 1 cup balsamic vinegar
• ¼ cup extra virgin olive oil

Method

Ingredients

Preheat the oven to 180°C.

Place all the ingredients in a large mixing bowl and toss, then transfer into a roasting dish with the liquid.

Roast for 45 minutes, or until the peppers and tomatoes are slightly charred and the liquid forms a sticky glaze.

Serve with toasted tortilla wraps or with roast chicken or braaied wors.