1/2 onion, chopped

1 tablespoon (15 ml) olive oil

2 red bell peppers, chopped

2 cloves garlic, finely chopped

1 teaspoon (5 ml) sugar

1 tablespoon (15 ml) red wine vinegar

1 can 19 oz (540 ml) crushed tomatoes

Salt and pepper

In a saucepan, brown the onion in the oil over medium heat. Add the bell peppers, garlic and sugar. Continue cooking for 5 minutes and add the vinegar. Reduce until almost dry and add the tomatoes. Season with salt and pepper. Simmer for 10 minutes.

Purée in a blender; reheat and serve

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