Instructions: Chop capsicum and onions.

Heat olive oil in a pan, add capsicum, garlic and onion and saute 2-3 minutes gently until soft, stirring. Add remaining ingredients bring to a boil, lower heat and simmer, partially covered for 20 minutes, stir occasionally. Remove bayleaf, puree in a blender (you may have to do it in 2 batches).

Puree should be thick but pourable.

Can be served cold or reheated and served with grilled lamb, beef, chicken or fish dishes.

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