ingredients 1 1/4lb tomatoes 5 chiplote chillies 3 garlic cloves roughly chopped 150ml/1/4 pint 2/3 cup of red wine 5ml/1tsp dried oregano 60ml/1/4 tsp clear honey 5ml/ 1 tsp american mustard 2.5ml/1/2 ground black pepper salt
1. preheat the oven to 200c/400f . Cut the tomatoes into quarters and place them in a roasting tin. Roast for 45 minutes-1 hour until they are charred and softened.
2. Meanwhile soak the chillies in a bowl of cold water to cover for about 20 minutes or until soft. Remove the stalks, slit the chillies and scrape out the seeds with a small sharp knife. Chop the flesh roughly . 3. Remove the tomatoes from the oven let them cool slightly then remove the skins. if the prefer a smooth sauce, remove the seeds. Chop the tomatoes and put them in a blender or food processor. Add the chopped chillies and garlic with the red wine. Process until smooth then add the oregano, honey, mustard and black pepper. process brefly to mix, then taste and season with salt.
4. Scrape the mixture into a small pan. Place over a moderate heat and stir until the mixture boils. Lower the heat and simmer the sauce for about 10 minutes,stirring occasionally, until it has reduced and thickened. Spoon into a bowl and serve hot or cold.