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Okay our peppers have become very fragrant and our garlic has turned a nice golden color
so we're going to go ahead and add our tomato paste.
Use the end of our spoon to remove the top and then we're going to add one tablespoon.
Now this is going to be quite thick. So we're going to try and spread it out. Our balsamic
vinegar is what's actually going to be thinning this out. But right now we want to have it
cook and warm up. And it should sort of, as it starts to break down, start to stick to
the red peppers and the garlic. You're going to have to stir continuously to make sure
that it does.