Peperonata Bell Peppers In Tomato Sauce

Ingredients

• 6 sweet peppers, preferably a combination of red, 14 ounces can chopped tomatoes, or about a pound of fresh diced salt and pepper to taste
• 14 ounces can chopped tomatoes, or about a pound of fresh diced salt and pepper to taste
• 1Heat the oil in a large pot, and then add the onion and garlic. Saute them until they get a nice golden color.
• cup extra virgin olive oil
• 2 cloves of garlic, minced
• 1 medium onion, diced
• 2Add the peppers, and cook over a medium high heat for about 10-15 minutes, stirring occasionally. Next, add the canned or fresh tomatoes to the peppers. Season with salt and pepper to taste.
• 4The peperonata can be served immediately, or can be reheated later. It is a fresh, simple classic. Enjoy!
• 3Reduce the heat a little, and let the pepper and onion mixture continue to cook until the liquid is reduced to a thick sauce. This will probably take about another 10 minutes more.

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