Pepperonata

8 large bell peppers, any combination of colors
1/4 cup olive oil, preferably extra virgin
2 cups, thinly sliced onion
1 clover garlic, minced
1 bay leaf
1 lb., plum tomatoes, peeled, seeded and chopped
3/4 tsp. salt
1/8 tsp. freshly ground pepper
1/2 cup red wine vinegar
1 tbsp. minced fresh basil

Halve the peppers, core them and remove any white pith. Cut lengthwise in 1/2-inch strips.

Heat the oil in large skillet and gently saute the onions till golden and translucent, about 5 minutes.

Add the garlic and bay leaf and continue to saute for 3 minutes.

Add the peppers and saute over medium heat for 5 minutes stirring frequently.

Stir in the tomatoes and season with salt and pepper. Cook vegetables till the juice from tomatoes has evaporated, about 15 minutes.

Remove bay leaf and stir in the vinegar and the basil. Marinate this at room temperature for at least 30 minutes and serve reheated or at room temperature.

Servings: 6