Instructions: Sweat the shallots and garlic in 50 rnl of the oil until soft but not coloured.

Add the peppers and cook for 510 minutes until tender.

Add the tomato puree sugar salt and pepper and cook for a further 5 minutes.

Add the herbs.

Add the remaining olive oil and leave over a medium heat to warm.

Transfer it into a clean container put on a lid and keep warm for 24 hours to allow all the flavours to infuse.

Pass through a double layer of muslin or a fine sieve and store in a sealed jar.

This will keep in the refrigerator for a number of days.

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