Eastington@Paddington

from The French Laundry Cookbook by Thomas Keller (p35)

• red onions
• green capsicum
• continental cumber
• canned multi organic tomatoes
• tomato puree
• tomato juice
• garlic
• white balsamic vinegar, cayenne pepper, salt and lemon juice.
• thyme

The secret is letting the flavours macerate overnight.

Topped with Balsamic Glaze which I bought rather than made (one centre squirt would look better). Delicious.