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Brush whole peppers with oil, and bake them on a baking pan until skin turns black and charred. Remove from oven and peel.
Place oil in a saucepan and add marjoram, dried herbs, garlic and curry. Cook for 1 minute. Stir in onion and leek and cook 3 minutes more. Add tomatoes, peppers and water.
Bring to a boil and reduce heat. Cover saucepan and continue cooking for 20 minutes. Remove from heat and cool.
Blend mixture in batches with jam. Correct seasoning.
Serve hot. Decorate with a spoonful of heavy cream and fresh basil leaves, if desired.
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