Description

Cooking time: 35 minutes

Method

1 Put the vegetables in a large saucepan with the oil and sauté for 8-10 minutes, until the vegetables are soft but not coloured. Add the garlic and cook for 1 minute, then transfer to a blender. Add the purées, ketchup, tomatoes and sugar and whizz until smooth.
2 Return to the pan and simmer for about 20 minutes, stirring occasionally until thick. Season to taste with salt and pepper and allow to cool slightly.
3 Preheat the grill to high. Toast the base of the muffin halves. Turn them over, then spread 1 tbsp of sauce on each cut surface. Scatter over the cheese and grill for 2-3 minutes, until golden and bubbling. Make faces with sweetcorn, pepper strips and halved, de-stoned olives.

Recipe by Annabel Karmel.

Each portion contains