Method

Notes

Preparation

Skin the onions and garlic and chop fine or grate them.
Wash the basil and chop fine using a double handled knife.
Clean up the mushrooms and slice.
Remove the stalk, pith and pips from the pepper and chop not too small.

Cooking

Fry the onions gently in the sunflower oil until translucent but not brown.
Add the curry powder and stir until all the onion is coated and the aroma is good.
Add the red wine and then the tomato puree, and stir to distribute the puree evenly.
Turn up the heat until the wine starts to bubble and put in the chopped tomatoes.
Once the mix is back up to a simmer, add the mushrooms, pepper, basil, oregano, salt and garlic.
Allow to simmer for 10 minutes until the pepper is cooked.
Adjust the seasoning with salt and pepper to your liking.
Stir in the pesto.

To serve

Serve hot with pasta or rice.
This sauce makes an excellent basic topping for a Mini Pizza.

Variations

None of this is sensitive to slight variations in quantities.
The extras, (mushrooms, pepper, etc.,) can be varied according to what you have in stock.