• Wash well the peppers under running water and arrange them on a tray lined with baking paper

Cut them in half and then in thin slices. Then add the slices of tomatoes to the pan, sprinkle with a little sugar, season with salt, pepper, oregano, or thyme and mix everything together. Cover the pan with a lid and simmer for about 15 minutes, stirring occasionally.

• Place them in the preheated oven for 10-15 minutes or until the pepper crust becomes burnt
• When ready, take them out of the oven and transfer to a bowl, cover the pepper with a cling film and let them sit for about 10 minutes. You do that so that the skin falls off the peppers evenly without any extra effort and without removing the tail
• Chop the garlic, onion and the carrots
• Heat a pan over medium heat, pour sunflower oil into it, and add the diced onions, carrots, and garlic. Saute everything for about 5 minutes or until it softens
• Cut tomatoes in half and then in thin slices. Then add the slices of tomatoes to the pan, sprinkle with a little sugar, season with salt, pepper, oregano, or thyme and mix everything together
• Cover the pan with a lid and simmer for about 15 minutes, stirring occasionally
• Take off the lid and let the stew simmer for another 10 minutes at low-medium heat for the excess liquids to evaporate
•  Turn off the stove and sprinkle with chopped parsley on top
• Pour some tomato sauce on a deep plate then add a couple of roasted peppers on top and serve