A versatile dish that’s a good way of using up a glut of tomatoes.

3 tbsp. olive oil
3 red/green/yellow peppers
1 large or 2 medium onions
1 lb or so of tomatoes
1 clove garlic

Slice the onions and garlic. Heat the oil in a large frying pan and fry the onions and garlic gently for 10 minutes. Add the peppers, seeds removed and sliced into strips. Cook for a further 10 minutes. Then add the tomatoes, roughly chopped (and peeled/deseeded if you can be bothered), and some salt. Cook uncovered for another 20-30 minutes, until most of the liquid has evaporated, stirring occasionally. You can eat this hot, warm, or cool, with bread.

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