Peperonata - cooking recipe

Ingredients

400 g canned tomatoes with juice
6 sweet peppers, mixed red, green and yellow
1 onion
1 garlic clove
1 tablespoon olive oil
1 1/2 tablespoons dried oregano
1/2 teaspoon dried basil
fresh ground black pepper

Preparation

Chop tomatos, removing cores.
Cut capsicums (sweet peppers) in half lengthways and remove seeds and cores. Slice flesh. Peel onion and slice.
Crush, peel and chop garlic.
Heat oil in large frying pan. Add onion and garlic. Saute until onion is clear. Add slices cpsicum and cook for 3 minutes. Add tomatos and herbs.
Cover and cook over a low heat for 15 minutes, stirring from time to time.