Ingredients
- 200 g of green pepper cut into dice
- 200 g of onion cut into small dice
- 4 cloves sliced garlic
- 800 g tin of chopped tomatoes
- 60 ml of olive oil
- 2.5 ml of ground black pepper
- 5 ml of Aromat
- 100 g grated Parmesan
Instructions
- Soften the onions and garlic in the olive oil, add the pepper and cook for 2 minutes.
- Strain the tomatoes and reserve the juice.
- Season the vegetables and pour in the tomato pulp.
- Simmer until the peppers are cooked but still crunchy, adding a little of the tomato juice if the sauce becomes too thick.
Notes
Serve with pasta and a salad.