Summary

Ingredients

• 6 red pepper (s)
• 1 onion (s)
• 2 cloves garlic
• 1 can tomato (s), peeled
• 1 handful basil
• 5 tablespoon olive oil
• some hot peppers
• a bit salt

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Instructions

1. This quick and easy dish is great on a buffet or as a side dish for grilling. It can be eaten both warm and cold. Since I like to eat spicy, I am always very generous with the peperoncino.
2. Clean the peppers and cut into large pieces.
3. Let the olive oil (depending on your taste you can take a little more than 5 tablespoon) get very hot in a saucepan and add the pepper pieces. Now is the time to be patient! The pepper pieces should be seared over high heat until the skin blisters and gets (dark) brown spots.
4. In the meantime, peel and dice the onion and garlic. Drain the canned tomatoes and roughly cut them.
5. Turn the heat down, then add the onion cubes and garlic and fry until they are lightly colored. Now add the canned tomatoes, salt and peperoncino and cook over low heat for about 10 minutes. Turn the heat down all the way and stir in the basil leaves. Season again as needed.