Ingredients
1-2 tbsp olive oil
½ red pepper, sliced
85g/3oz sun-blushed tomatoes
½pint chicken stock (vegetarians can substitute vegetable stock)
handful of fresh basil leaves
salt and freshly ground black pepper
drizzle of olive oil
Method
1. Heat the oil in a medium saucepan and sauté the pepper slices for 3-4 minutes, to soften. Stir in the tomatoes and heat for a further few minutes.
2. Add the chicken stock, bring to the boil, then reduce the heat and simmer gently for 8-10 minutes.
3. Stir in the basil and season well with salt and freshly ground black pepper.
4. Transfer to a serving bowl and drizzle with a little olive oil, to serve.
