1/3 cup extra-virgin olive oil
1/3 cup chopped onion
1 teaspoon garlic
1 1/2 pounds red bell peppers, seeded and cut into 1/2-inch strips
14 oz. can of diced tomatoes, drained
1 tablespoon chopped fresh basil
salt and ground black pepper
1 tablespoon chopped fresh parsley
1 tablespoon balsamic vinegar
Crackers or crostini toasts
In a large saucepan, heat the olive oil over medium-low heat. Add the onion and garlic and cook until soft, stirring occassionally for about 10 minutes. Add the bell peppers and raise the heat to medium. Saute until just beginning to brown, about 10-15 minutes. Add the tomatoes, basil and salt and pepper to taste. Mix well. If mixture seems too dry add a tablespoon or two of water.
Cover pot and reduce heat, cooking mixture for about 20 additional minutes, until quite soft. Remove from the heat, stir in parsley and vinegar.
Serve warm or at room temperature with the crackers or toast.
Adapted from "The Wine Lover Cooks Italian"