Pure heat oven to 200°F

Place peppers on a roasting tray and roast for 40 mins

Remove peppers from oven and allow to cool

Chop onion into small pieces and fry until soft

Add the tinned tomatos, veg stock and bring to the boil

Remove the skin from the peppers and add to the tomatos

Add salt & pepper to taste. Reduce heat and simmer for 30 mins

Place in a blender and blend until smooth and then pass through a sieve to remove any pips our lumps

Return to a pan and add some basel (to taste)

Serve with a little cream and crusty bread