3 fresh rosemary sprigs (optional)
400g jar of roasted peppers
2 tsp golden caster sugar
1 litre of tomato juice (I used ½ litre)
4 very ripe plum tomatoes (I used a tin of plum tomatoes with the juice)
300 ml of chicken or vegetable stock
juice of a fresh orange
Pull the leaves from the rosemary sprigs and discard the twiggy stalks. Put the leaves into a food processor, add the peppers, sugar, half the tomato juice and the plum tomatoes and whiz together until slightly chunky.
Sieve the mixture into a pan (I didn't bother sieving it) and stir in the stock, orange juice and the remaining tomato juice. Bring to the boil and simmer gently for about 10 minutes. Season with plenty of black pepper to serve.