Peperonata

• ½ cup extra-virgin olive oil
• 4 bell peppers (any color), thinly sliced lengthwise
• 2 onions

Heat the olive oil in a frying pan that will fit all the ingredients comfortably so that you can stir easily while they cook. Add peppers, onions, and tomato paste or sauce and cook over a medium flame, stirring from time to time until tender and fragrant, for 30 to 40 minutes. Add salt to taste. Serve cold as an antipasto, or as a bruschetta on top of slices of lightly toasted bread.