Cold Tomato and Pepper pasta Sauce

This sauce is one of the easiest and most successful pasta sauces and.... the next day you can serve the leftovers as a salad. The combination of hot pasta with this cold sauce with its cooked and raw elements is amazing. It's easy to make in advance, for a lot of people or to serve as side dish for a bbq. I still have to meet the first person that doesn't like this sauce/salad.

Serves 4-6:
- 1/2 kg cherry/plum tomatoes
- 2 red peppers
- 1/2 onion, finely copped
- 1 garlic clove, finely chopped
- 1 tsp sugar
- pinch of salt
- good splash of olive oil
- good splash of red wine vinegar
- (1/2 chili pepper, deseeded and finely chopped)
- handful Italian basil
- grated Parmesan




Cut the red peppers in half (better not use orange or yellow, because the skin doesn't come off as easily as the red pepper skins) and put them under the grill until they are blackened. Immediately, put them in a plastic bag (this will steam the skin off) until cooled down. When cooled, remove from bag (keep the liquid in a salad bowl), peel off the skin and cut into thin slices.
Put half the tomatoes under the grill until they start to burst open. You can roast the peppers and the tomatoes together at the same time, but the tomatoes will be ready much earlier than the peppers. Put them in the salad bowl.
While the tomatoes are still warm add onion, garlic, sugar, salt, vinegar and olive oil.
Add the pepper and the halved rest (the ungrilled part) of the tomatoes.
If you like it hot, add the chili.
Chill. (and put sauce in fridge)
Before serving, stir in the chopped basil.

Serve with (hot!) pasta and freshly shaved or grated Parmesan.