Ingredients
4 red bell peppers
4 tbsp. extra-virgin olive oil
4 garlic cloves, finely chopped
1 ½ lbs tomatoes, peeled and cut into pieces
salt
pepper
2 tsp. sugar
1 lemon, cut in 6 wedges
Preparation
Cut the peppers in half lengthwise and remove the stems and seeds, them cut them into 3/4-inch (2-cm) pieces.
Fry them in the oil on very low heat, turning them over until they are soft.
Add the garlic and cook till the peppers are slightly browned.
Then add the tomatoes, salt, pepper, and sugar and simmer, uncovered, for about 25 minutes, until the tomatoes are reduced to a thick, jammy consistency.
Serve on slices of bread accompanied by lemon wedges.
