Roman peppers

Calculate 1 pepper per person, choosing the rather large fleshy variety, and roast them on the flame so that the outer skin comes away easily. Open each pepper, remove the seeds and cut the flesh into long large strips. Fry a large onion, cut into slices, in some oil, then add 200 g of peeled tomatoes without the seeds, season with salt and pepper and leave to cook for 10 minutes. Now add the strips of pepper, mix well with the sauce and allow to flavour for a few minutes, then serve hot. This recipe has a variant: the addition of streaky bacon cut into pieces and lightly fried.