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

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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