Oven Stewed Red Pepper and Tomato Sauce is a thick sweet piquant sauce with a kick of cayenne and a garnish of roasted garlic.
Preheat the oven to 350ºF/177ºC.
Wash the tomatoes and peppers. Deseed the peppers. Roughly chop the peppers and tomatoes. Add the peppers, tomatoes, cayenne, peppercorns, sugar, and salt to an oven proof dutch oven along with the 1/4th cup water.
Cover with the lid and stew in the oven for 2 hours.
Remove from the oven and let cool slightly. Blend in a Vitamix/standard blender/hand blender. If you want the sauce a little thicker, simmer it on top the stovetop for another 20 minutes or till reaches the consistency you like. I like it thick so I did this additional step.
In a medium saucepan, heat 50ml of olive oil. When it becomes warm to touch, add the garlic and slowly roast on medium-low flame till all the pieces are nice and golden brown. Remove immediately from the flame and add to sauce. Stir to combine.
Cool completely and store in sterilized jars.