Tomatoes and peppers sauce
Instructions
Clean the peppers and reduce it in thin strips.
Peel and wash the tomatoes, divide them in half, remove the seeds and mince with the Crescent.
Saute the sliced onions in a saucepan with oil, moderate heat, then add the peppers, tomatoes, salt, pepper and the crushed garlic and simmer for 20 minutes.
At this point, remove the garlic and chilli, dilute the preparation with the vinegar and cook for a few minutes.
Remove the sauce from heat and, if not used during the day, pour into glass jars.
Cover the surface with a drizzle of olive oil, then close the containers and sterilized for an hour and a half or two, depending on the size of the vessels.
Let them cool completely, then remove them from the sterilization vessel, dry them and keep them in a cool, dark place, not more than 3 months.
