This is not primarily a pasta sauce, but it can be used as such. By itself, it can be eaten hot, warm or cold, as a starter or a side dish -- or as the centrepiece of a vegetarian meal, for example with a potato salad.

It takes a lot longer to make than all the other recipes I've posted today: it should cook four about 1 hour. However, it can be made in advance and reheated if needed. It also keeps in the fridge for a couple of days.

Quantities for 4 servings (as a separate dish: if used as a sauce for pasta, it will do at least for 6)

4 red or yellow (sweet/bell) peppers (usually made with mixed colours for visual variety)
4 medium-sized tomatoes or tinned tomatoes
1 onion
1 clove garlic
extra virgin olive oil
1 tbsp wine vinegar (or to taste)
1-2 bay leaves (optional)
2-3 dried chillies (optional)
salt to taste

1. Clean the peppers (remove stem, seeds and the white pith) and cut into pieces approx 2x2 cm.
2. Chop the onion to whatever size you like (I like it medium-fine).
3. Heat the oil in a pan that has a lid, adding the garlic (bruised or chopped), a pinch of salt and the chillies (if you're using them).
4. Fry the onion in the oil until soft.
5. Add the peppers and fry for about 5 minutes on medium-high heat, stirring.
6. Add the tomatoes (chopped if fresh, if using tinned just squash them with a fork), lower the heat and cover. Add the bay leaves at this stage if you're using them.
7. Cover and cook for about 45 minutes on low heat, stirring occasionally and adding some water (or tomato juice from the tin) if they're too dry.
8. Add about 1 tbsp of wine vinegar, stir and cook for another couple of minutes uncovered. Check and adjust salt after the vinegar has had a chance to blend in.
9. Serve immediately or when it's cooled. Or use as a sauce for pasta.