Roasted Red Peppers in Garlic and Parsley Tomato Sauce

Wash and dry 200 gr Red Peppers thoroughly, then arrange them in a single layer on a baking sheet lined with parchment paper.

Roast the peppers in an oven preheated to 220°C (428°F) for 20 minutes, turning once halfway through, until their skins are charred and blistered.

Transfer the roasted peppers into a deep bowl, cover tightly with a lid for 10 minutes to steam, then peel off the charred skins and discard the stems and seeds.

Heat 1 tbsp Olive oil extra virgin in a deep skillet over medium heat, add finely diced ¹/₄ head Onions, and sauté for 4 minutes until softened and translucent.

Add minced 1 clove Garlic to the skillet and cook for 30 seconds, stirring constantly until fragrant.

Pour in grated 180 gr Red tomatoes, then stir in 1 tsp Red pepper powder, ¹/₂ tsp Table salt, ¹/₂ tsp Black Pepper - Powder, and ¹/₂ tsp Sugar, simmering on low heat for 15 minutes until the sauce thickens.

Arrange the peeled roasted peppers in the tomato sauce, spoon the sauce over them, and simmer gently for 6 minutes to let the flavours meld.

Remove the skillet from the heat, sprinkle finely chopped 4 gr Parsley across the dish, and allow it to rest for 5 minutes before serving.