375g Onions (finely sliced half rings is good enough)
2 Cloves Garlic
500g Tomatoes (peeled and chopped, if using canned 1x400g )
500g Peppers (cored, seeded and quartered)
A Splash of Oil
Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
The Good Bit
- Fry the onion and garlic in the oil gently until it begins to colour, add in the peppers and cover for 12 minutes.
- Add the tomatoes, season and cook (uncovered) until the peppers are tender and the sauce is thick, if you have used a can of tomatoes you'll need to turn the heat up near th end to reduce the excess liquid.
- To peel tomatoes, cut a light x in the end opposite the stalk and submerge in boiling water for 1 minute, pull out and peel, if this is still hard to do drop back in for another 15 seconds, when you can peel one tomato easily, drain the rest and plunge into cold water to stop them from cooking.
