RED PESTO

Instructions

1.	Toss tomatoes with 1 tablespoon of the olive oil and salt.
2.	Place in a roasting dish and top with rosemary sprigs then bake for 20 minutes at 180°C.
3.	Remove from oven and discard rosemary.
4.	Place whole capsicum over a direct gas element to char. If you don’t have a gas stove top, this can be done on a barbecue or in a dry, heavy bottomed pan.
5.	Use tongs to occasionally rotate so that it begins to blacken on each side.
6.	Once blackened, remove capsicum from heat and place in a large heatproof bowl. Cover with a plate and set aside for 30 minutes to cool.
7.	Peel off blackened skin and remove seeds and green tops. Finely dice.
8.	Heat remaining olive oil in a frying pan.
9.	Add diced pepper and grated garlic and cook for 2-3 minutes.
10.	Add roasted tomatoes, chilli, vinegar and anchovies and cook for 10-15 minutes, stirring occasionally.
11.	Remove from heat and set aside to cool.