A summer side dish that is quick to prepare and very tasty


  • 240_F_287253716_I1seSRet5pt8YGBRRcTbPPV1WesM00n9
    1 kg peppers (yellow, red, green)
  • 240_F_2961790_vAQnXZSTe2dskV1mePIgvA3ngZayrk
    500 g tomato puree
  • 240_F_178814653_Hyf3BjFqIzlzrmzY989xEp54RBr0EFzM
    1 onion
  • 240_F_216228631_5dyDk4KXEuHWNPQ7ZrDcArpzg1OtOyrK
    1 clove of garlic
  • 240_F_279450196_FBK0UE4eyPGzUInNghw8dBMBK3BNiO6n
    40 g extra virgin olive oil
  • 240_F_253522857_T6dUWHE1579TjQ4XSe6STv3uMMNDGKia
    salt to taste


  • 1.

    Clean the peppers: open them, remove the seeds, and cut them into long strips. Then slice the onion.
  • 2.

    Heat the olive oil in a frying pan, add the onion and let it soften over a low heat for 10 minutes.
  • 3.

    Add the peppers and the whole garlic clove and cook with the lid on for about 15 minutes.
  • 4.

    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.
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