1 lb, tomatoes, roughly chopped
2 lb. red bell pepper, stemmed, seeded and roughly chopped
1 celery stick, roughly chopped
1 red chili pepper, seeded and chopped
5 garlic gloves, minced
5 large basil leaves, minced
2 tbsp. olive oil
2 tbsp. apple vinegar
Salt, to taste
1/4 tsp. red pepper
Coarsely chop bell pepper, tomatoes, hot red pepper and celery. Transfer to a food processor, and pulse adding olive oil until finely chopped but not smooth, the sauce should still have some texture. Transfer vegetables in a medium sauce pan, bring to a boil, reduce the heat and simmer for 30 minutes over medium heat until the sauce reduces by one third. Add basil, garlic and season with pepper and a good pinch of salt. Cook for the last 10 minutes. Add apple vinegar and stir.
Chill and store in a refrigerator.