preheat the oven to 180° Celsius

place the capsicums into an ovenproof dish, skin side up

drizzle with olive oil and place in the oven for 30 minutes

remove and place them into a bowl and cover with Clingfilm

place the tomatoes into the same dish and cook in the oven for 5 minutes

heat the olive oil in a pot and gently sauté the shallot and garlic until soft

remove the skins from the capsicums and slice

add to the pot, together with the tomatoes and any juices

season and add the stock, cayenne and tomato paste

bring to the boil and blend until semi smooth