Tomato and Roasted Red Pepper Sauce

Instructions:

1. In a non-stick saucepan over medium heat, combine the onion, garlic, smoked paprika, tomato paste, rosemary, sage, roasted peppers, and half of the fresh peppers. Cover and cook for 10 minutes, stirring occasionally and adding water if necessary to prevent sticking.
2. Add 500ml hot water and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes or until the fresh peppers are soft.
3. Remove from heat and puree with a stick blender or food processor until smooth.
4. Return the sauce to the pan and add the white wine vinegar, sweetener, passata, and remaining fresh peppers. Simmer for 5 minutes.
5. Stir in the parsley, return to a simmer, and season to taste