Mozzarella with tomato and pepper sauce

Surveying the fridge for inspiration... one left over red pepper and some tomatoes that were going over. Perfect for a quick lunch. Preparation time about 25 minutes, but it was well worth it. You could prepare the sauce the night before.
We were able to warm our sauce through, but it would work well cold. The sauce worked nicely with mozzarella on toasted ciabatta. We sliced the mozzarella first and added it to the warm sauce to marinate for a few minutes.
You may like to cube some feta cheese and add it to the sauce, warm through then pile onto toast. The lunch in this photograph was quite low in calories too (see below).

TOMATO AND RED PEPPER SAUCE

Ingredients

One red pepper

Two large tomatoes

One or two cloves of garlic

Tablespoon of tomato puree

Chopped fresh basil (or dried)

Oil for cooking

100ml white wine

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Slice the pepper and fry in a little oil. I placed a lid over the frying pan for 5 minutes, then continued cooking without the lid. 

Remove peppers and place in a plastic bag. Seal. 

Chop the tomatoes, remove core, and add to the frying pan. You may need to add a little more oil.

Gently fry tomatoes for 2-4 minutes.

Add some chopped basil. If using fresh basil, reserve some for decoration. 

Add the crushed garlic and tomato puree and cook over a low heat for a couple of minutes. 

Scoop mixture into a saucepan, leaving some of the juices in the frying pan.

Taste for seasoning - add salt and pepper (and any other of your own favourite seasonings).

Pour the wine into the frying pan and turn up the heat. Reduce by half.

Add the wine to the saucepan and leave the sauce to marinate until ready to use. Reheat when required, or use cold.

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We served our sauce on toasted ciabatta with 65g of mozzarella and a rocket salad. A very filling lunch estimated at around 475 CALORIES.

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