4 Bulgarian peppers
250 g of tomatoes
1 red onion
3 cloves of garlic
a few sprigs of basil
salt and pepper to taste
1 tbsp. l. wine vinegar
100 g of olives
3 tbsp. l. olive oil
dry Italian herbs
In a suitable saucepan bring the water to a boil and put the tomatoes in it, boil again and in half a minute get the tomatoes with a noise. Let them cool, remove the peel, remove the seeds and cut the flesh into slices. Heat the frying pan with olive oil and lay out the chopped onions, chopped garlic and chopped peppers.
Cook over medium heat for 4-5 minutes. Add chopped basil, salt and pepper to taste, carcasses 7-8 minutes. Add vinegar, add tomatoes and carcasses under the lid for 15 minutes. Ready cooked let it cool and add olives and Italian herbs.
