Peppers bake, smothered in a closed container and Peel. Tomatoes blanched, peeled and ground. Put on medium heat until the curd, stirring often. The peppers are grind, mix with tomatoes, salt and sugar and cook over low heat until the juice evaporates. Cool mixture is filled into jars which are sterilized 15-20 minutes. Before consumption puree seasoned with crushed garlic, parsley and olive oil 1-2 tbsp.