Peppers in a smoked paprika and tomato sauce

We spent this afternoon cruising up and down on your bicycle, rolling out playdoh, and baking scones. It was a bit action-packed...

We ate the peppers with yesterday's leftover pilau rice (your Dad always makes enough to feed a small army), and some chicken legs, roasted in the oven with lots of salt and pepper.

You'll need:

a couple of peppers, sliced (we had red and yellow today, your favourites)
a clove of garlic, finely chopped
a large-ish onion, or 2 small ones, sliced
a tin of chopped tomatoes
a squirt of tomato puree (depending on how watery a tin of tomatoes you've got - top tip, Lidl's are fairly awful)
half a teaspoon of smoked paprika
a teaspoon of thyme
a teaspoon of runny honey
lots of black pepper and a little salt

Fry the onions and garlic in a tablespoon or so of olive oil for 5 minutes. Add the peppers, and fry until they, and the onions, are soft. The more olive oil you use, the glossier and richer the sauce will taste.

Bung in the herbs and all the tomato-type products. Bring to the boil, and then leave to simmer for 15 minutes or so. Have a taste and see what you think - add some salt, pepper, and a teaspoon of honey if the paprika is a little harsh. Leave simmering for another 20-30 minutes - while whatever you've got to eat with it is cooked.