Peperonata from The Tinned Tomatoes Cookbook: 100 everyday recipes using the most versatile ingredient in your kitchen by Samuel Goldsmith

Ingredients

• 2 tablespoons olive oil
• 2 onions, sliced
• 2 garlic cloves, crushed or finely grated (shredded)
• 2 red (bell) peppers, sliced
• 2 yellow (bell) peppers, sliced
• 1 × 227-g (7-oz) tin chopped tomatoes, plum tomatoes or cherry tomatoes
• ½ tablespoon red wine vinegar
• 1 teaspoon granulated white sugar
• A few fresh oregano sprigs or ½ teaspoon dried oregano
• Salt and freshly ground black pepper