Ingredients
- 400g green sweet bell peppers, deseeded, stem removed, and cut into wide slices if peppers are large; if peppers are small, leave them whole
- 1 or 2 mild fresh green chilies,
- 20 ml extra virgin olive oil
- 2 cloves of garlic, thinly sliced or coarsely chopped
- 500g canned whole peeled tomatoes, smashed with a fork, including their juices
- 4 leaves of basil
- salt to taste
Directions
Step 1
Fry the green peppers and chilies in the olive oil until they are cooked through and lightly browned in places; remove with a slotted spoon and set aside on a plate, leaving the oil behind in the pan.
Step 2
In the same oil, sauté the garlic until it starts to turn golden, then add the tomatoes and basil. Cook the tomato sauce for half an hour, until it thickens.
Step 3
Add the peppers to the pan, cook through in the sauce, and taste for seasoning. Serve as a side dish or sharing plate, either hot, or at room temperature.
