2 pounds green and/or red peppers, thinly sliced
2 pounds fresh ripe tomatoes, diced
1 pound onions, thinly sliced
1/4 cup olive oil
1 tablespoon butter
1 teaspoon red wine vinegar
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon oregano (optional)
Hot dried red chili, crushed (optional)

o Fry onions until golden in olive oil and butter.

o Add peppers, cover and cook for about 8 minutes.

o Add the remaining ingredients. Cook until the resulting liquid from the tomatoes is very thick -- about 25 minutes.

o Serve as a main course with bread, or serve it as meat sauce.

Photo: Mary Melfi.

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