This recipe comes from Mark Bittman.  It is good enough to be served as a side dish, or it is delightful as a sauce for pasta or potatoes.  It couldn’t be any easier!  Serves 4.

1 yellow or purple onion, halved and sliced
1 tablespoon olive oil
4-6 colored sweet peppers, halved, seeded, and sliced
1 cup chopped fresh tomatoes with seeds and juices
2 sprigs fresh basil, leaves only
Salt to taste

  1. Saute onion in olive oil in a wide, deep skillet until soft.  Add peppers and cook until wilted.  Add tomatoes and basil leaves.
  2. Bring to a boil, then simmer until thick, about 15 minutes. 
  3. Remove from heat and serve.