Ingredients

• 3 large bell peppers (red and yellow, about 2 pounds), sliced into strips
• 1 large yellow onion, thinly sliced
• 3 tablespoons extra virgin olive oil (preferably Italian)
• 2 cloves garlic, minced
• 2 medium ripe tomatoes (about 1 cup chopped) or 1 cup Italian canned peeled tomatoes, chopped
• 1 teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon fresh parsley, chopped
• Optional: a few fresh basil leaves

Instructions

1. Prepare the vegetables: Wash and slice the peppers into thin strips. Thinly slice the onion and chop the tomatoes.
2. Sauté the base: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking gently until softened and fragrant (about 5 minutes).
3. Add the peppers: Stir in the sliced peppers and cook for 10 minutes, stirring occasionally, until they begin to soften.
4. Simmer with tomatoes: Add the chopped tomatoes, salt, and black pepper. Reduce the heat to low, cover, and let simmer for 25–30 minutes, stirring occasionally, until the peppers are tender and the sauce is thickened.
5. Finish and serve: Remove from heat and stir in fresh parsley (and basil if desired). Serve warm or at room temperature with crusty bread.