- Chop onion finely, slice garlic and cut peppers into strips or dice, as preferred.
- Heat olive oil in a large skillet. Add onions, salt and pepper lightly, and saute 5 minutes, stirring occasionally. Add garlic and peppers, cook 5 minutes. Add tomatoes and herbs (save a few bits of herbs for garnish, if desired), cover and simmer until peppers are very soft; 15 - 20 minutes. Remove lid, raise heat and cook until any excess liquid has evaporated. Add salt and pepper to taste.
- Serve warm or room temperature.
|Prep Time: 10 minutes|
Cook Time: 45 minutes
|-||2 tablespoons olive oil|
|-||1 large onion|
|-||2 cloves garlic, or more if preferred|
|-||2 red bell peppers, medium size|
|-||2 yellow bell peppers, medium size|
|-||1 green bell pepper, medium size|
|-||2 cups chopped tomato with juice, fresh or canned|
|-||1 tablespoon chopped fresh herbs - basil, oregano, or parsley (or a mixture)|
|-|| salt and pepper|