Wash the tomatoes and red capsicum. Coat them with olive oil

Bake them at 180 deg F for 10 mins. Let the skins be charred.

Just lightly wash the skin and put in a blender.

Add salt, black pepper powder and coconut milk and blend until a smooth consistency is reached.

Add basil leaves and blend again.

Pour to a pan and bring it to heat and simmer for 2-3 mins. Add 1 Tbsp olive oil and some basil leaves. Set aside