Ingredients
2 green bell peppers
1 yellow onion
2 cans of diced tomatoes (or 4 tomatoes)
4.5 oz extra virgin olive oil
salt
Preparation
Cut the bell peppers and onion. Throw them in a pan with half of the olive oil. Cook them until they are slightly brown (appear cooked). Add the cans of tomato and the rest of the olive oil. Lower temperature to a simmer. Add a couple of pinches of salt. Let simmer as long as possible, the longer it simmers the better it tastes. I usually try to let it simmer about an hour.
Put over white or brown rice.
