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| 3 Esslöffel | olive oil |
| 1 | red onion finely sliced |
| 1/2 | Garlic clove finely minced |
| 3 | Red bell peppers, roasted, ribs, membranes & seeds removed & cut into 1/2" slices |
| 2 mittel | Tomatoes, seeded & cut into chunks |
| 1/4 Teelöffel | salt |
| 1/4 Tasse | Fresh breadcrumbs, optional |
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Warm the olive oil in a large heavy saute pot. Add the red onion & saute over a low heat until the onion becomes limp & translucent. Add the garlic & saute briefly. Stir in the pepper strips & sweat them over low heat for 20 to 25 minutes. Add the tomatoes & salt & cook another 2 to 3 minutes. Cool to room temperature. Put the mixture in a food processor & pulse about 30 times. Do Not Puree. If it seems too moist, add the breadcrumbs. Serve either as an antipasto, or as a main dish with pasta or polenta. Or, add stock & serve as a soup.
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