Red Pepper oil

Ingredients

8	Shallots (sliced)
2 cloves	Garlic (crushed)
500 ml	Olive oil
4	Red peppers (de-seeded & sliced)
1 tbsp	Tomato puree
1 tsp	Castor sugar
1 sprig	thyme
1 sprig	Rosemary
1	Bay leaf

Method

1.      Bring all the ingredients to the boil & simmer until the peppers are soft.

2.      Remove from the heat & allow to cool naturally.

3.      Blend in a liquidiser until smooth then place some where quite warm & allow to separate.

4.      Strain off the clear oil.