This canapé can be frozen
for up to 3 months.
Label clearly to remind yourself
what you've frozen.
Fry the onion in olive oil for 8-10 mins, then add
the crushed garlic cloves, sugar
and red pepper pesto and cook
for 1-2 mins. Tip in the plum tomatoes, drain and chop the roasted
red peppers and add these too. Pour in the vegetable
stock and simmer for 10 mins. Season,
then blend until smooth with a hand
blender. Cool. Freeze in freezer bags
or a microwavable container.
To serve, defrost in the fridge
overnight, then reheat gently in a pan,
or microwave for a few mins, stirring
often, until hot. Serve in shot glasses,
garnished with basil leaves, if you like.