4 red capsicums, quartered
2 Tbsp olive oil
1 large brown onion, chopped
12 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
3.5 kg Roma tomatoes, peeled and coarsely chopped
60 ml honey
2 Tbsp apple cider vinegar
1 tsp freshly ground black pepper
1 cup chopped coriander
5 Tbsp fresh lemon juice
- Preheat a grill on mediumhigh. Line a large baking tray with foil. Place capsicum, cut side down, on lined tray. Put under grill and cook for 10 minutes, turning once, or until capsicum skin is charred and very tender. Remove from grill and wrap in foil. Set aside. When cool enough to handle, peel and discard skins. Roughly chop capsicum.
- Meanwhile, heat the oil in a large heavy-based saucepan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until tender. Stir in garlic, cumin, coriander and paprika. Cook, stirring often, for 1 minute.
- Add tomatoes, honey, vinegar and pepper. Cover and bring to the boil. Use a potato masher to crush tomatoes. Reduce heat to a simmer and cook, uncovered, for 20 minutes, stirring occasionally. Stir in capsicum and continue to cook for 15-20 minutes or until mixture reaches a desired consistency. Remove pan from heat and stir in coriander and lemon juice.
- Ladle hot pasta sauce into clean preserving jars, leaving a 1.5cm gap at the top. Wipe jar rims and put on lids. Add jars to a large saucepan of simmering water, making sure the water almost reaches the top of the jars. Simmer for 30 minutes. Remove from water and allow to cool. Keep in fridge. This sauce can also be frozen for up to 6 months