• 1/3 cup extra virgin olive oil
• 5 large red bell peppers (about 2 pounds)
• 5 medium firm, ripe tomatoes (about 2 pounds), seeded and diced
• 1 large sweet onion cut into 1 inch pieces
• dried red pepper flakes to taste
• 2 Tbsp tomato paste, diluted in 1 1/2 cups cold water salt to taste
• 2 Tbsp chopped fresh parsley
• 1/4 cup balsamic vinegar

1. Split and seed bell peppers and cut into 1 inch pieces.
2. Heat the oil in a large skillet over medium heat. Add the onions and peppers and cook, stirring, 4 to 5 minutes.
3. Add the fresh tomatoes, chile pepper, and diluted tomato paste. Season with salt.
4. Reduce heat to low and cook uncovered, stirring occasionally, until peppers are soft and vegetables are soft and tender and the juices in the skillet have thickened, 20 to 25 minutes.
5. Add parsley and balsamic vinegar, stir for a minute or two and serve.

Mom would roast italian sausages and serve with the pepperonata along with pasta lightly tossed in a tomato sauce.

(Bob)