Begin by heating a several generous glugs of oil in a large pan or casserole dish over a medium to low heat. Add in the chopped onion and garlic and cook until soft and the onions become translucent, this should take around 6-7 minutes.
Next add in the tin tomatoes (the cherry tinned tomatoes make for a sweeter sauce but regular will work too). Add in the paprika and pepper flakes plus a dash of red wine vinegar and allow to cook for as long as you have time for, minimum thirty minutes. The longer you cook this over a low heat the more delicious and rich the flavours become.
Next char the peppers, hold them (carefully) directly over a gas flame and char until black on all side then place in a bowl and cover with clingfilm for five minutes before peeling off the skin and roughly tearing and adding to the sauce.
Prepare the fresh herbs and add them to the sauce just before you add in the dumplings.
For the dumplings simply roll into a rough ball like shape and then roll through your chopped herbs and seasoning. You can fry the cheese dumplings ahead of adding them to the sauce or simply poach in your spicy tomato sauce.
On a sheet of foil add your garlic cloves, with the skin still on, a glug of oil and a small sprinkle of sea salt flakes and then cover, fold or scrunch foil so the garlic is completely concealed, roast for ten to fifteen minutes until you have delicious sweet garlic, perfect for spreading over your toasted sourdough before dunking into your spicy tomato sauce.
Place the cheese dumpling into your tomatoes sauce and continue to cook for another five to ten minutes before serving.