Ingredients
¼ cup olive oil
1 red bell pepper sliced into thin strips, or diced
1 green bell pepper sliced into thin strips, or diced
1 medium yellow onion sliced into thin strips, or diced
6 cloves garlic, minced
3 medium tomatoes chopped and peeled if desired (or, 15 oz canned and diced)
1 tablespoon piment d’Espelette (or use paprika as a substitute)
2 tsp herbes de Provence
Salt and black pepper to taste
Instructions
Heat the oil in a large pan to medium heat. Add the peppers and onion with a bit of salt to taste. Cook for 5 minutes to soften, stirring a bit.
Add the garlic and cook for 1 minute, or until the garlic becomes fragrant.
Add the tomatoes (if using canned, scoop out the tomato and don’t include all of the juice/liquid from the can), piment d’Espelette, herbs de Provence, and salt and pepper to taste.
Stir, then reduce heat to medium-low. Cover and simmer for 20 minutes, or until the peppers soften up to your preference. Simmer longer for a “saucier” sauce.
This can be kept in the fridge for a few days.
Notes
Adapted from Simple French Cooking and Chili Pepper Madness