Ingredients
-
1 kg peppers (yellow, red, green)
-
500 g tomato puree
-
1 onion
-
1 clove of garlic
-
40 g extra virgin olive oil
-
salt to taste
Preparation
-
Clean the peppers: open them, remove the seeds, and cut them into long strips. Then slice the onion.
-
Heat the olive oil in a frying pan, add the onion and let it soften over a low heat for 10 minutes.
-
Add the peppers and the whole garlic clove and cook with the lid on for about 15 minutes.
-
Remove the garlic clove and add the tomato puree. Still with the lid on, cook for a further 15 minutes and season with salt/pepper.
