Roasted Red Pepper Sauce
 This simple, flavourful sauce is delicious on pasta, fish, pork or chicken. Try it over chicken breasts dredged in flour and dried herbs and fried in a pan. Wonderful!

2 sweet red peppers (about 500g)
200ml tomato juice (tinned or blitz a few toms in a blender with a bit of water)
15ml tahini (sesame seed paste)
15ml tomato puree
15ml lemon juice
5g dried oregano
1 garlic clove, finely chopped

Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined grill pan; flatten with hand and grill under high heat for 10 minutes or until blackened. Place peppers in a sealed plastic bag or covered glass dish and let stand 15 minutes. Peel pepper halves. Place peppers and remaining ingredients in a food processor and process until smooth. Makes about 500ml.