Instructions: Slice the capsicum flesh into strips and discard all the seed cores. Heat the oil in a large saucepan and add the onion and garlic, cooking gently for 10 minutes until soft. Add the capsicum slices and coat with the oil. Cook over a slow heat for 30 minutes, then add the diced tomatoes. Continue cooking for 30 minutes, until the tomatoes have disintegrated and the capsicums are meltingly soft. Add salt, pepper and sugar to taste then allow to cool.

Serve as a relish for cold roast meats, sandwiches, curries etc. Keeps for 1 week in the fridge or bottle in sterile glass jars and consume within six months.

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