6 romagna tomatoes 1 red capsicum 1 celery stalk A large handful of fresh basil leaves 1 tbsp. of olive oil 2 tsp. dried mixed herbs Salt Pepper 1 tbsp. of apple cider vinegar (or a juiced lime)
Start by chopping up all the vegetables. Chop the celery into fine slices, the tomatoes into quarters, and de-seed and chop the red capsicum into bite size pieces.
Then place all the vegetables with the basil leaves into a sauce pan, adding the olive oil, dried herbs, salt and pepper. Put the lid on the pan and allow everything to simmer for about 20 minutes until all is soft and mushing together nicely.
Add the apple cider vinegar, and place everything into a blender. Blend for a minute or so, or until a smooth sauce forms.