pic supplied


500g Tomatoes, quartered

1 stick Celery, diced

1 tsp Garlic, chopped (1 clove)

Salt and Pepper to taste

100ml White wine

400g (1 Jar) Peppadew® Tomato and Jalapeño Chillies pasta sauce

125ml Sour Cream

1 tbsp (15ml) Olive Oil

Parsley, chopped, to garnish


Preheat the oven to 180°C

Place the tomatoes, celery and garlic into an ovenproof roasting dish, drizzle with the olive oil, season with salt and pepper and roast for 15 – 20 minutes.

Transfer the tomato mixture to a pot,,add the white wine and Peppadew® Tomato and Jalapeño chillies pasta sauce.

Bring to a boil and simmer for 5 minutes.

Blend using a hand held or regular blender.

Reheat and serve topped with sour cream and garnished with parsley.

Recipe courtesy of Peppadew®