Steps
- Heat 3 tablespoons of extra virgin olive oil with 2 peeled garlic cloves. Add 400g of sliced red onions and cook over medium-low heat for about 15 minutes, stirring occasionally.
- Add 1kg of mixed bell peppers, seeded and cut into strips, and season with salt and pepper. Cover and cook for about 15 minutes, until softened.
- Remove the garlic, stir in 400g of tomato passata, and cook, covered, for about 15 minutes more.