Slice the onion.

Mince the garlic (remove green part).

Heat olive oil in a large skillet.

Soften the onion and garlic in the olive oil.

Seed and slice the green peppers.

Add the peppers to the skillet and cook for 5 minutes.

Drop the tomatoes into boiling water briefly to loosen skins.

Drain the tomatoes.

Remove the skins from the tomatoes.

Chop and seed the tomatoes.

Add the chopped tomatoes to the skillet with the peppers and onions.

Add salt, pepper, marjoram (or oregano), and cayenne to taste.

Simmer gently for 25 minutes, or until the sauce is fairly thick.

Serve the sauce on the side with fish steaks.