olive oil, for sautéing
400g red and yellow peppers, deseeded and chopped
4tbsp extra virgin olive oil
1 garlic clove, chopped
400g tinned Italian plum tomatoes
handful chopped basil
salt and pepper
Heat the oil for sautéing in a frying pan and lightly sauté the peppers until softened. Then scoop out with a spoon and drain on kitchen paper or a clean cloth.
Heat a little more oil in the pan add the garlic and saute without colouring, then after a few minutes add the tomatoes and simmer for 10 minutes.
Add the peppers and basil, season with a pinch of salt and pepper and cook for a couple of minutes.
Remove from the heat and use as desired.