Heat 3 tablespoons of extra virgin olive oil with 2 peeled garlic cloves. Add 400g of sliced red onions and cook over medium-low heat for about 15 minutes, stirring occasionally.
Add 1kg of mixed bell peppers, seeded and cut into strips, and season with salt and pepper. Cover and cook for about 15 minutes, until softened.
Remove the garlic, stir in 400g of tomato passata, and cook, covered, for about 15 minutes more.
