AT A GLANCE
|01||For homemade tomato sauce, heat oil in a large frying pan over medium heat. Add onion and bay leaf, cover and stir occasionally until onion is tender but not coloured (4-5 minutes). Uncover, add tomato, garlic and basil, stir occasionally until tomato is tender and thickened (8-10 minutes). Season to taste and set aside to cool slightly. Process through a food mill or mouli (see note), season to taste and set aside.|
|02||Heat a char-grill pan or barbecue over high heat. Char-grill capsicum, turning occasionally, until tender (8-10 minutes). Transfer to a bowl, cover with plastic wrap and set aside until cool (20 minutes). Peel, remove seeds (discard), coarsely tear flesh into strips and set aside. (Omit this step if using piquillo peppers.)|
|03||Brush ciabatta with olive oil and char-grill, turning once, until golden (1-2 minutes), rub with cut side of garlic, top with capsicum and keep warm.|
|04||Heat remaining oil in a frying pan over high heat, add ham and cook, turning once, until golden (1-2 minutes). Add 250ml homemade tomato sauce (remainder will keep for 1 week in an airtight container) and basil, cook until warmed through (2-3 minutes), season to taste and serve with grilled ciabatta and capsicum, topped with extra basil.|
Note Piquillo peppers are available in jars from select delicatessens. Food mills or moulis are available from select kitchenware suppliers.