Smokey Roast Capsicum Sauce

I recently bought a 2kg tin of roast capsicum for a function and did not end up using it.   After using some layered in a lasagne and a few other dishes I still had 1kg left, so I came up with this sauce.  We had it as a pasta sauce one night and stirred through Zucchini "Spaghetti" one lunch.  It would also have been delicious with grilled meats or chicken.

Ingredients

3 cloves garlic
1 large onion, quartered
30g Olive oil
1kg roasted capsicum, skin and seeds removed *
1 tsp smokey Paprika **
Salt and Black pepper to taste

Method

1. Add onion and garlic to bowl and chop 3sec/Speed7, scrape and repeat
2. Add olive oil and paprika, cook 5min/speed1/100degrees
3. Add capsicum and chop 20sec/Speed 4-5
4. Cook 15mins/Varoma/Speed 1
5. Check for seasoning and salt and pepper as required
6. Blend on 10sec/Speed 6-7 until desired texture is reached (chunky or smooth - you decide)

Variations

Add some chilli to make it a spicy, smokey sauce.  Just add fresh chili with the garlic at the begining.

* You can roast your own or use tinned ones - just watch you don't add too much salt as they are often in a brine.  I used tin capsicum and washed it to remove the salt
**A good quality smoked paprika is key here.  I used this one.......