• To roast your red bell peppers you need to broil them in your oven for about 8-10 minutes, turning them halfway to ensure even cooking.

  Once ready put your peppers in a Ziploc bag and seal it.

Making the sauce

• Start by mincing your onion and garlic. Heat up 1 tbsp. of olive oil in a non stick pan on medium-low and add your onion and garlic.
• Cut your tomatoes in half (length-wise) and use a box grater to grate the inside of the tomato into a bowl to extract the pulp out and set aside. If you don't feel like grating tomatoes, you can just dice them.
• Cook for 4-5 minutes and add your fresh grated/diced tomatoes, cumin, paprika and salt. Cook for 5 minutes and add your tomato paste.
• Open your Ziploc bag and peel the charred skin from the peppers along with the seeds. Cut the peppers into strips and add to the sauce. Cook for another 3-5 minutes and turn off the heat.

Garnish

• Garnish with some freshly chopped parsley and a drizzle of olive oil.