¼ c. olive oil2 onions, diced 3 garlic cloves, thinly sliced 2 bay leaves 1 tsp. chopped thyme 5 or 6 bell peppers, diced or sliced salt and freshly-milled pepper 5 ripe tomatoes, peeled, seeded, and neatly diced
Heat olive oil in a wide skillet. Add onions, garlic, bay leaves, and thyme. Cook over med-high heat, stirring frequently, until onions are soft and lightly colored, about 10 mins. Add peppers, season with ½ tsp. salt, and raise the heat. Cook briskly until peppers begin to soften, then add tomatoes and reduce heat to medium. Simmer, stirring occasionally, until excess water from tomato has cooked away, about 15 mins. Taste for salt and season with pepper.
From Deborah Madison’s Vegetarian Cooking for Everyone