Recipe
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Bell peppers, two or three
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Finely chop the onion and peppers, or Cuisinart them to small even pieces.
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Plum tomatoes, around a dozen or more
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Finely chop the tomatoes, or Cuisinart them to small even pieces.
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Place tomatoes in a bowl. Add some salt and stir. Set aside for later
The salt should help draw out some excess water from the tomatoes, which you can pour off later.
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A large saucepot and a big spoon
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Olive oil
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Put the saucepot on high heat. Pour in olive oil to lightly coat the bottom of the pan.
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Put a couple of pieces of onion in the pot and wait for them to start sizzling to indicate that the pot is sufficiently heated.
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Add the onion and the peppers. Cook for a several minutes, until soft and tasty, stirring every minute or two.
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Seasonings: salt, black pepper, basil, balsamic vinegar
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Add seasonings. Cook for a minute or two, stirring often.
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Pour off any extra water that’s gathered in the tomato bowl, being careful not to dump the tomatoes down the drain. Add the tomatoes to the pot.
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Simmer on medium/high, stirring occasionally, for a few minutes for a “fresh” tasting sauce, or for half hour or longer for a more “rich” tasting sauce.
Variations
Variation: Add with the seasonings:
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Garlic, from half to a complete head,
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peeled and minced
Variation: Add with the seasonings, instead of dried basil:
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Basil leaves, fresh, one bunch,
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pulled off the stems, rinsed, and cut into thin strips