Roast the peppers, place them in a bag to sweat, then peel and clean them. Make a slit on one side and remove the seeds. Set aside.

Roast the tomatoes and blend them with a little salt and water.

Heat a little oil in a saucepan. When hot, add the 3 tablespoons of flour and cook until golden, forming a paste. Gradually add the blended tomatoes, stirring to dissolve the flour and avoid lumps. If lumps form, blend the mixture and return it to the pan. Add the oregano sprigs and let it simmer, stirring constantly to prevent sticking.

Place them in the pan with the sauce, let simmer, and serve hot.