• 1 tbsp. olive oil
  • 1 white onion, thinly sliced
  • 2 garlic cloves (or more to taste), minced
  • 2 red peppers, well-trimmed and thinly sliced
  • 2 green peppers, well-trimmed and thinly sliced
  • 2 juicy tomatoes, small dice
  • 2 tbsp. tomato paste
  • 1/2 tsp sugar
  • 1/2 tsp salt


  1. Melt butter in a large Dutch oven (yes, my usual Le Crueset). Add onion and cook over high heat, stirring, until softened. Add garlic and cook for 1 minute. Add tomatoes and cook until they start emitting juices. Add remaining ingredients and cook until liquid forms, stirring frequently. Lower heat to low and let simmer for 40 minutes until flavors well incorporated and everything is quite soft.

Additional Notes

The traditional recipe calls for an addition of ham or pancetta. I think those detracts from the peppery flavor of the dish but you decide what you like best.