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From Statesboro Market2Go

<p>Full of seasonal veggies, this spicy &amp; tender Italian recipe works well as either a spread or a sauce. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 6

1/4 cup Olive oil
4 large Bell peppers (sliced into strips)
2 pounds Tomatoes (blanched, peeled and chopped)
1 medium sized Onion (Sliced)
4 cloves Garlic (chopped)
Salt & Pepper to taste
Basil leaves (whole or chopped) for serving
Spicy pepper flakes for serving (optional)
You can also include other ingredients in the recipe such as:
And/or zucchini
You can also spice the recipe up by adding extra peppers like:
Jalaepno peppers
Seranno peppers
Habanero peppers
And/or Scotch bonnet peppers
Bread for serving (optional)
OR pasta for serving (optional)

Step by Step Instructions
  1. Pour the oil into a large pan and heat over medium-low heat, then add the peppers, tomatoes, any additional vegetables mentioned above, onion, and garlic. Season with salt and pepper to taste and stir.
  2. Cover and cook on medium-low for 30 minutes to 1 hour (the longer it cooks the softer it becomes).
  3. Season further to taste, and garnish with basil leaves. Serve with bread or atop pasta if desired.