Method

• 1.
  Preheat the oven to 160°C. Cut the capsicums into quarters, then remove the seeds and white ribs. Slice each quarter in half lengthways.

• 2.
  Heat the oil in a large ovenproof and flameproof pan (an enamelled cast-iron pan is ideal) over medium heat. Add the capsicum, garlic cloves and thyme and stir until well coated. Thoroughly mix in the tomatoes, 1 1/2 teaspoons sea salt and freshly ground black pepper to taste. Warm through for a couple of minutes, then cover with a lid and transfer to the oven. Cook for 2 hours, stirring occasionally, then remove the lid and cook the capsicum mixture for a further 30 minutes.
• 3.
  Remove from the oven and leave it to cool. Scoop into a bowl and serve warm or at room temperature, sprinkled with extra thyme. (I tend to leave the skin on the capsicum, but you can peel it away after cooking if you prefer.)