Preparation

We put the red peppers in the oven. once roasted, we peel and remove the seeds. Then cut them into strips. we reserve.

In a clay pot or in a frying pan we put oil and when it is hot we put the garlic cut into slices, add the chopped onion and brown.

Then we add the peeled, seeded and cut tomatoes. Add salt and black pepper (or cumin powder). over very low heat we make the tomato sauce. every little bit, we stir the sauce so it doesn't stick. when done, add the peppers and mix. We test to see if you need salt. If we notice that the sauce is acidic, we add a little sugar.

As you can see, it is a very easy dish to prepare and a lot of fun, since it can be eaten alone (accompanied by a good bread) or as an accompaniment to other dishes (steaks, roasted chicken, chops, etc.)

We recommend drinking a young rosé or red wine from the designations of origin of Castilla-La Mancha.

Ingredients

  • 1 kg. of red peppers.
  • 1 kg. of ripe tomatoes.
  • a medium onion.
  • 4 cloves of garlic
  • extra virgin olive oil with designation of origin
  • 6 black peppercorns or ground cumin.
  • sugar.
  • Salt.