How to make
Remove the seed cores of the peppers and roast them. Smother them in a plastic bag and peel them. Peel the onions and chop them into small cubes.
Heat the oil in a suitable container and braise the onions.
Once they gain a light brown crisp, add the paprika and peppers, then the peeled and finely diced tomatoes.
Pour in 1 cup water (or a little more if needed) and cook until the vegetables soften and the dish is left in just oil.
Season with salt, add the sugar and savory. If you like you can thicken the dish with a little flour dissolved in water.
Add the peeled garlic cloves.
Prepare dry jars and fill them with the now-cooled dish. Close tightly with caps and boil 15 min.
Store the jars in a dark and cool place.
