Add a generous ⅓ cup luke warm water to a large bowl and then add 1 teaspoon of active yeast, mix together and let sit for about 5 minutes

Then add 1 cup of all-purpose flour to the bowl, ½ teaspoon white sugar, 1 teaspoon of sea salt, 1 tablespoon of extra virgin Spanish olive oil and mix everything together until you form a dough

Add some flour to a flat surface, knead the dough between 3-4 minutes and form into a ball

Using the same bowl, grease it with 1 teaspoon of extra virgin Spanish olive oil, add the ball of dough, cover with some seran wrap and set aside

Now mince 2 cloves of garlic, finely dice 1 onion and 1 green bell pepper

Using a small non-stick frying pan, dry roast 2 tablespoons of pinenuts for about 3 minutes and set aside

Grab a medium sized non-stick frying pan, heat it with a medium heat and add 3 tablespoons of extra virgin Spanish olive oil

Once the oil get´s hot, add your 2 minced garlics and cook for about 20 seconds, then add your diced onion and cook for about 4 minutes, then add the diced green bell peppers and cook for another 5 minutes

Next add 2 cups of tomato puree to the pan, ½ teaspoon of white sugar, 1 teaspoon of sea salt, the toasted pine nuts, mix everything together and lower the fire to a LOW heat

Pre-heat your oven to 210 C (410 F)

Remove the seran wrap from the bowl, punch in the dough, add some flour to a flat surface, and knead for about 20-30 seconds

Using a roller, roll out your dough into a thin rectangular shape

Grab a baking pan or casserole dish that is about 12 inches by 6 inches, place on top of the dough and press down, remove the pan and with a pairing knife cut the shape of the pan

Using parchment paper, add some olive oil on it and add the dough on top, then place it inside of the casserole dish

Evenly distribute the tomato mixture on top of the dough and add the casserole dish to the oven between 15 to 20 minutes

After about 20 minutes take your tomato tart out of the oven and let it rest for about 30 minutes

Add your tomato tart to a cutting board and cut into 1 inch by 1 inch squares

Garnish with some fresh parsley and add some toothpicks so they are easy to grab