I prefer to use a mouli to puree this sauce as it removes the seeds and skin, leaving a smooth sauce behind. Moulis are also called food mills and are a worthwhile investment for anyone who loves to cook.

Ingredients

• ½ cup olive oil, virgin olive oil is nice here
• 1 onion, peeled and roughly chopped
• 1 tablespoon minced garlic
• 1.5 kilograms juicy, red tomatoes, roughly chopped
• 3 large red capsicums, deseeded and chopped
• 1 tablespoon balsamic vinegar
• 2 teaspoons sugar
• 1 teaspoon salt
• 2 chargrilled red capsicums, peeled and sliced
• 1 cup well-packed fresh basil leaves

Method

1. Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
2. If wishing to brown the ingredients: Heat the oil in a frying pan. Add the onion and cook over a moderate heat for 6-8 minutes or until softened. Add the garlic and cook for a further minute.
3. Into the pre-warmed slow cooker put the oil, onion, garlic, tomatoes, capsicums, balsamic vinegar, sugar and salt. Stir well to mix and cover with the lid.
4. Cook on low for 6-7 hours or on high for 3-4 hours.
5. Sieve the mixture through a mouli or in a food processor or blender. Return the sieved sauce to the warm slow cooker and stir in the chargilled red capsicums and basil.
6. Serve tossed through pasta.
7. Keep the pasta sauce in an airtight container and use within 3 days, or alternatively freeze and use within 6-12 months.

Cooks Tips

Chargrilled red capsicum - Cut 2 red capsicums in half or thirds and place cut side down on a foil-lined baking tray. Grill under a high heat until well-blackened. Remove from the oven, cover with a clean tea-towel and allow the capsicums to cool. When cool enough to handle, peel away the charred skin. Keep refrigerated in an airtight container and use within 2-3 days. Do not be tempted to run the capsicum under cold water to cool quickly or to peel easily as this washes away much of the flavour. Variations: - Stir in ½ cup sun-dried red capsicum pesto into the sieved sauce and heat through without boiling. - Pan-fry finely sliced yellow, red, green and orange capsicums in olive oil until softened and stir into the sieved sauce before tossing though pasta.