Original name: Peperonata al forno
Origin: Italy
Ingredients
3 red bell peppers, cut in long stripes
3 yellow bell peppers, cut in long stripes
1 can of diced tomatoes (400 ml)
2 medium size red onions, cut in long and thin stripes
2 cloves of garlic, smashed or finely grated
6 leaves of basils, cut in pieces
2 springs of fresh thyme, leaves removed from the stems
2 springs of fresh oregano, leaves removed from the stems
150 ml olive oil
1 teaspoon of salt
Preparation
Preheat the oven to 220 C. Mix all the ingredients in a big bowl and play them on an oven tray with oven paper. Cook the peperonata for about 30 minutes in the oven until the bell peppers get soft.