Roasted Tomato and Red Bell Pepper Chutney/Sauce

Ingredients

1. 1 whole + 1/2  large red bell pepper/capsicum
2. 2-3 medium sized tomatoes
3. 2 cloves of garlic
4. 2 tablespoon freshly grated coconut (Optional and use only if you are using this as a chutney)
5. 2 tablespoon olive oil
6. any fresh herb you want to use (I have use fresh Curry Leaves here)
7. 1/2-1 teaspoon sugar
8. sea salt or some coarse salt
9. crushed red pepper (to taste, or optional)

Method

Cut the tomatoes and pepper in half.  Drizzle a tablespoon olive oil on them and toss them to coat well. Add salt and crushed red pepper and toss again. Arrange cut side down on a baking tray. Pre heat oven to 450 F and bake for 30 minutes or until the skin of the pepper is blistered and dark. You can broil it for the last 5 minutes.

OR

You can toss the veggies with olive oil and salt and heat a skillet; roast it in the pan at very high heat until skin is charred and vegetables are softened.
After roasting them, place the veggies in a covered container or a ziploc bag and let it cool down. The “sweating” will help you remove the charred skin easily.
Remove all the blackened skin from the tomato and the pepper.
Take the pulp of the pepper and tomatoes and combine with all the other ingredients and a tablespoon of olive oil in a food processor and process until smooth.Your sauce/spread/chutney is ready!
It will stay in the refrigerator for about 4-5 days.