Heat the oil in a saucepan, lightly brown the diced garlic.
Add the finely chopped onion, the ham bone, the cubed peppers. Cook covered for about 40 minutes at low heat.
Add the crushed tomatoes and the two tbsps of tomato concentrate and a half a cup of water.
Season with the salt, the Cayenne pepper and the sugar.
Add the bouquet garni and cook at low heat for 40 minutes.
Drain off any fat, remove the bouquet garni and the ham bone.
Season to taste. Serve warm.
