6 red capsicums - or however many you wish
LETS MAKE IT
Preheat oven on bake to 180 degrees Celsius.
Slice capsicums in half and deseed them if desired. Arrange in a roast dish lined with parchment paper with the skin side of the capsicums down.
Check on the capsicums after 20 minutes. Flip all capsicums so that the skin side is now facing up. They should appear to have blistered skins and may be slightly black. Allow to cook for a further 20 minutes or until soft.
When softness has been achieved, remove from oven and allow to cool. When cool to the touch, remove stalks and blistered skins ensuring only the soft flesh of the capsicum is remaining.
This is an important step and must be done to ensure a good texture. If you leave the skins on, the texture will not be as smooth and creamy.
Place soft capsicums in your food processor or use a stick blender and blitz to a smooth and creamy consistency. Store in a airtight container or preserving jar and use as a replacement for tomato paste.