Red Recipe

Prepare produce

Wash the tomatoes, red bell pepper, basil and chili. Core and roughly chop the tomatoes (peel if preferred). Seed and dice the red bell pepper. Finely chop the red onion, mince the garlic and chop the chili to desired heat level.

Sweat aromatics

Place a medium saucepan over medium heat. Add 2 tablespoons olive oil. When shimmering, add the chopped red onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 4–5 minutes. Add the minced garlic and chopped chili and cook 30–60 seconds until fragrant.

Cook tomatoes and pepper

Add the chopped tomatoes and diced red bell pepper to the pan. Stir in 1 tablespoon tomato paste. Cook on medium heat, stirring occasionally, until the tomatoes begin to break down and release juices, about 8–10 minutes.

Pour in 250 ml of stock and bring the mixture to a gentle simmer. Add 1 tablespoon red wine vinegar, 1 teaspoon sea salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika and 1/2 teaspoon sugar (if using). Stir to combine and simmer uncovered for 10–12 minutes to concentrate the flavors.

Taste and adjust seasoning: add more salt, pepper or vinegar as needed. If you prefer a smoother texture, continue to simmer until reduced to desired thickness.

For a smooth finish (optional): let the mixture cool slightly, then blend with an immersion blender in the pot or carefully transfer to a blender and puree until smooth. Return to the pan and reheat gently.

Stir in torn basil leaves and 1 teaspoon extra virgin olive oil. Reheat briefly just to wilt the basil, about 1 minute.

Ladle the finished 'Red' sauce/soup over toasted crusty bread or serve alongside crostini. Sprinkle crumbled feta or grated Parmesan on top if using.

Serve warm, garnish with a few extra basil leaves and an additional drizzle of olive oil if desired.