Bake the peppers for 40 minutes at 200°C.
When the skin is blackened, take them out, leave to cool down, and clean them, peeling them off and getting rid of the seeds.
Cut in strips and marinate for 2 hours in the fridge with the lemon juice, olive oil, minced garlic and a bit of fleur de sel.
Cut tomatoes into dices and sauté for 10 minutes on low heat with the peppers and the marinade.
Adjust taste with sugar and my vegan crème fraîche !