Preheat your oven to 200°C (390°F).

Wash and dry the green peppers. Cut them lengthwise, remove the seeds, then slice crosswise into large strips.

Arrange them in a single layer on a large baking tray.Drizzle with 1 tablespoon vegetable oil and season with salt.

Roast in the oven for 30 minutes, flipping halfway through until the peppers are soft and slightly caramelised.

While the peppers roast, add the oil to a medium pan or wok along with the crushed garlic. Heat gently for 1–2 minutes to allow the garlic to infuse the oil.

Next, pour in the chopped tomatoes, season with salt and pepper, and cover with a lid. Simmer on medium heat for 15–20 minutes, stirring occasionally until the sauce thickens and deepens in flavour.

Once the peppers are done roasting, transfer them to the tomato sauce. Stir well so the peppers are fully coated, then simmer everything together for another 15 minutes. This helps the flavours marry and gives the peperonata that classic "cooked down" richness.

Tear in some fresh basil leaves, taste, and adjust seasoning if needed. Allow the peperonata to cool to room temperature before serving.