Stewed Peppers With Tomatoes Peperonata - cooking recipe

Ingredients

6 or 7 red, yellow or green seeded and de-ribbed peppers, cut into small pieces
1/2 c. oil
2 medium diced onions
2 or 3 thinly sliced garlic cloves
6 small bay leaves
salt and fresh ground pepper
4 medium peeled and seeded tomatoes, cut into strips

Preparation

Pour oil into skillet.
Add onions, garlic and bay leaves. Saut over moderate heat until onions are golden, stirring constantly.
Add the peppers, then season with salt and pepper. Cook over brisk heat for about 10 minutes, stirring frequently. Add tomatoes to skillet and cook for another 15 minutes.
Then serve.