80 ml (olive oil) plus extra
1/2 green capsicum (diced)
1/2 red capsicum (diced)
1 small onion, chopped
1 teaspoon salt
1 tablespoon crushed garlic
1.2 teaspoon sweet paprika
tiny pinch saffron (if available)
800g (tinned diced tomatoes)
1/2 teaspoon black pepper
small handful flat-leaf parsley, chopped
Heat the oil in a saucepan over medium heat.
Add capsicum and onion.
Reduce temperature to low, add salt and took stirring occasionally for 10 mins.
Add garlic, cook for a few minutes before adding oregano, paprika and saffron.
Cook for 30 seconds, add tomato.
Cover the pan with a lid slightly ajar and cook on the lowest heat for 1 hour.
Add the pepper and parsley and stir through.