Peppers with tomato sauce
Instructions
Wash the peppers, open them and give them the seeds and filaments, then cut them in strips rather wide and put them to drain.
In a frying pan put together the oil and half of the peppers, covered, and let them go over medium heat, stirring occasionally until they are quite soft.
Discover and finish cooking them, bearing in mind that the peppers must never overcook or else in the pan only the skin remains.
Lowly with the skimmer in the same oil and cook the remaining peppers.
Remove then almost all of the oil from the Pan, leaving just enough to fry the garlic and when this will be spezzatevi blond in the tomatoes.
After a few minutes throw in peppers, salt, and let stand for a few minutes again.
Ingredients and dosing for 8 persons
- 1000 g of yellow large peppers
- 1000 g of large red peppers
- 3 cloves of garlic
- Olive oil
- 400 g of fresh tomatoes (or peeled)
- Salt