- 4 red peppers, halved and seeded
- 4 ripe tomatoes, halved
- 2 t celery seeds
- 4 garlic cloves, roughly chopped
- 2 fresh red chillies, chopped
- 6 T brown sugar
- 1 cup balsamic vinegar
- ¼ cup extra virgin olive oil
Preheat the oven to 180°C.
Place all the ingredients in a large mixing bowl and toss, then transfer into a roasting dish with the liquid.
Roast for 45 minutes, or until the peppers and tomatoes are slightly charred and the liquid forms a sticky glaze.
Serve with toasted tortilla wraps or with roast chicken or braaied wors.