Roasted Red Bell Pepper and Tomato Chutney

Preheat the oven to 400 degrees or an air fryer works great. Or sauté in a pan.

In a baking sheet, add sliced red bell pepper and quartered tomatoes. Add the chilly flakes garlic and drizzle everything generously with olive oil and salt and pepper. 

Mix well. Roast everything for 30 minutes or until everything is shrunken up and the tomatoes have shrivelled and charred slightly.

Take it out and let cool.

In a food processor add the roasted tomatoes and red bell pepper, peel the garlic or leave it and add it along with the tomatoes. Add the remaining olive oil, almonds and grind to a smooth paste. Check for seasoning and add salt and pepper if you want. Serve.