Cleanse the peppers removing the seeds and slice into thin strips. Brown the onions and the clove of garlic. Add the peppers and the sieved tomato pulp.
Put the lid on and let cook on a low flame.
After 20 minutes take the lid off, add the salt and cook for 15 minutes more. Mix in a glass vinegar and a teaspoon of sugar and pour into the �peperonata� raising the heat. Let it evaporate.
After 5 minutes let it stand and serve at room temperature.
