1 medium, chopped
2 small, chopped
1 clove(s), crushed
anchovy fillets in oil, drained
2 medium, chopped
baby capers, rinsed, drained
1 tbs, (baby)
canned diced tomatoes
1 tbs, (white)
- Heat oil in large frying pan over medium-high heat.
- Cook capsicum for 5 minutes or until softened. Add garlic, anchovies and capers. Cook, stirring, for 1 minute.
- Add tomatoes, balsamic vinegar and ½ cup (125ml) cold water and bring to the boil. Reduce heat to low and simmer, uncovered, for about 10 minutes or until sauce has thickened.
- Serve with grilled chicken or fish, stir through pasta, or serve cold with crusty bread.