2 fresh red peppers, grilled, peeled, seeded and roughly chopped
4 ripe tomatoes, skinned, or 1 × 250 g (8 oz) tin peeled plum tomatoes, drained of their juices
2 tablespoons olive oil
1 garlic clove, peeled and finely chopped
2 fresh red chillies, seeded and finely chopped
1 tablespoon dried oregano
Maldon salt and freshly ground black pepper
2 small dried chillies, crumbled
Heat the olive oil in a saucepan and gently fry the garlic until it starts to colour. Add the fresh chillies and the oregano. Stir together for one minute. Add the tomatoes and cook for 30 minutes breaking them up as the tomatoes are reduced. Finally add the peppers and cook for a further 10 minutes. Season with salt, pepper and dried chilli.