Poivrons a la tomate

Poivrons a la tomate is a traditional dish originating from Languedoc. It's usually made with a combination of bell peppers (red, yellow, or both), onions, garlic, tomatoes, basil, bay leaves, olive oil, salt, and black pepper. The peppers are roasted in the oven, skinned, and the core and seeds are removed.

It's then cut into strips and set aside. The onions are sautéed in olive oil until almost caramelized, and then mixed with the garlic and bay leaves. The peppers are placed into the pan with the tomatoes and the rest of the ingredients, and the dish is seasoned and simmered until everything is tender.

Before serving, poivrons a la tomate is sprinkled with chopped basil. The dish can be served hot as an accompaniment to grilled fish or roasted lamb, and if it's served cold, it goes well with cold chicken or sliced jambon.