Another scan of the fridge looking for near to expiring food. Today's lunch the turn of a red and yellow bell pepper, which I roasted to mixed with a tin of chopped tomatoes, onion and garlic.

Quartered the peppers, removed the membrane and seeds, into a roasting pan, sprayed with olive oil, and sprinkled with dried oregano.



20 minutes in a hot oven, then diced them when cool.



Once the onion and garlic cooked, added the roasted peppers and tomatoes, along with some oregano, chilli flakes, S&P.



Let simmer for about 25 minutes to thicken, then stirred in some chopped fresh basil and a spoonful of honey (brings out the sweetness of the peppers).



Ready to eat. Made some tricolor pasta, added some freshly grated parmesan and more chopped basil.