- 100g cherry tomatoes, quartered
- 1 garlic clove, chopped
- 1 fat green chilli, deseeded and chopped
- 200g roasted red peppers from a jar
- 1 crustless slice bread, torn up
- 1 tbsp red wine vinegar
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Tip the tomatoes, garlic and chilli into a food processor with the peppers, bread, vinegar, salt and pepper. Pulse to make a rough purée. Turn into a small bowl, cover with cling film and chill until ready to serve.