The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Cannoise

11 September 2006

Ingredients

20cl virgin olive oil
100g onions finely chopped
2 garlic cloves crushed
marjoram
thyme
120g red peppers finely diced
120g green pepper finely diced
120g yellow peppers finely diced (do not peel peppers) chopped
50g plum tomatoes peeled and finely chopped
50g courgettes finely chopped
30g aubergines finely chopped
1tbs tomato purée
20cl tomato juice
salt and black pepper

Method

Heat oil and sweat the onions. Add garlic and herbs. Cook until soft. Add peppers and season and cook until soft. Add tomatoes courgettes and aubergines and cook until soft. Stir in tomato purée. Add tomato juice and simmer for 10 minutes. Adjust seasoning.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking