Place peppers, chilli, garlic, tomatoes and thyme in a roasting tin and spray with oil.
Roast at 200C for approx. 40 mins
Put peppers and chill in plastic bag for 10mins to steam then peel.
Slip skins from garlic
Return all to tin with stock and reserved juice
Mix and scrape together then liquidise in 2 to 3 batches
Heat through as necessary.
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