Peperonata

Method

1. Cut the peppers in half, remove seeds and white filaments, then slice into thin strips.
2. Heat a generous drizzle of olive oil in a pan. Add the peeled garlic cloves and sliced onion. Braise gently over medium heat for about 10 minutes, stirring occasionally.
3. Once the onion is soft, remove the garlic cloves. Add the sliced peppers, increase the heat briefly, then lower and cook for about 15 minutes until the peppers have softened.
4. Add the tomato passata (or fresh tomatoes, or omit if preferred). Rinse the passata jar with a little water and add it. Season with a pinch of salt and pepper. Stir well.
5. Cover the pan with a lid leaving a small vent. Cook for another 15 minutes.
6. Add torn fresh basil leaves, increase the heat to reduce the sauce for a few moments. Serve.