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Preheat the oven to 220°C (200°C fan)/425°F/Gas 7.
Arrange peppers, tomatoes, and garlic on a baking sheet, drizzle with olive oil, season, and roast for 45 minutes until soft.
Transfer to a bowl, cover with cling film, and let cool.
Peel and discard all skins, reserving the juice for the marinade.
Place tomato flesh and garlic in a mortar and crush.
Tear pepper flesh into long strips, discarding core and seeds.
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