• 1 Vidalia or other sweet onion
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 3 San Marzano or Roma tomatoes
  •  TIBVRTINI Olive Oil
  •  Salt & pepper, to taste


  1. Assemble the ingredients in rough proportions as listed (1 part onion, 2 parts large red and yellow peppers, 3 parts San Marzano or Roma tomatoes>/li>
  2. Cut onions, drizzle with TIBVRTINI Extra Virgin Olive Oil, and place in pan over medium heat. Stir for several minutes until wilted and they begin to turn color.
  3. Add cored & seeded peppers, cut into small strips, and cook over medium heat until they reach the level of "doneness" you prefer - from al dente to quite soft and even slightly blackened, if you prefer.
  4. Add cored & seeded tomatoes and cook until they are soft and blended with the mixture of peppers and onion.
  5. Drizzle with additional TIBVRTINI, and season with salt and pepper to taste.

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