- 1 kg belly peppers (red, yellow and green)
- 300 gr Tropea red onion sliced
- 300 gr tomato slices or 400 gr tomato purée
- 6 tablespoons extra virgin olive oil
- 2 garlic gloves
Wash and cut the belly peppers, then remove the white pith from inside of the pepper, and finally start slicing the sections into the desired width.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the tomato paste, season with salt and pepper and stir until the tomato paste turns brick red, about 5 minutes.
Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 20 minutes.