Extra-virgin olive oil for sautéing
Red bell peppers,
cut into strips
Salt to taste
Fresh basil leaves to taste
In a large pan sauté the onion in the oil until golden.
Add the peppers and cook until soft.
Season with salt and then add the tomato puree, 1/2 cup (100 millimeters) water, and basil leaves, tearing the leaves into pieces if they are large.
Simmer, covered, over medium-low heat until the peppers are soft and the tomato sauce has thickened, about 20 minutes.