Place the red pepper directly on the flame and let it blacken on each side. Remove from the flame and allow to cool. Use your fingers to peel off the blackened skin. Remove the top and pips. Slice the pepper and set aside.
In a large skillet, heat a drizzle of oil on MEDIUM-HIGH. Dash in your onions and garlic. Sauté for 3–5 minutes until fragrant.
Add in the diced fresh tomato, blistered red pepper, and spices. Give the mixture a good stir and cook for another 5 minutes.
Pour in the 2 cans of diced tomatoes. Season with salt and pepper, and mix together. Set the heat to LOW. Simmer for 10–15 minutes until the sauce thickens.