How to cook
Roast the peppers and put them in a baking bag, so that they can stew and peel more easily.
After peeling them, arrange them in a baking pan.
Fry the onion and garlic in heated fat and add the grated tomatoes. Add salt and leave them to stew.
Once the tomatoes have evaporated to the desired density, the tomato sauce is ready and it needs to be seasoned.
Just before removing the tomatoes from the heat, add a little sugar to kill the acidity of the tomatoes.
Drizzle the peppers with the tomato sauce and sprinkle them generously with chopped parsley.
Enjoy these roasted peppers with tomato sauce.