SLOW-COOKED PEPPERS

(Serves 4)

INGREDIENTS:

4 onions; 4 garlic cloves; 10 peppers, a mixture of red, yellow and orange ones; 5 ripe tomatoes; 100ml sunflower oil; sea salt and freshly ground black pepper; a few flatleaf parsley sprigs, optional

METHOD:

1. Peel and finely slice the onions and garlic. Halve the peppers, remove and discard the core and seeds, and cut into even sized pieces, around 2-3cm.

2. Score a cross in the top of the tomatoes, place in a heatproof bowl (or pan) and cover with boiling water. Leave for a minute or two, until the skin starts to come away from the flesh, and drain. Peel the tomatoes and then roughly slice or chop the flesh.

3. Place a wide flameproof casserole on a medium heat, drizzle in the sunflower oil and add all the ingredients (not the parsley).

4. Season generously, with a teaspoon each of salt and pepper, and start to fry.

5. After 10 minutes, reduce the heat to low and fry for around one-and-a-half to two hours. Stir occasionally, until you have a thick, rich and meltingly soft stew.

6. Taste and tweak the seasoning as necessary, then serve, scattered with chopped parsley if you like.