My baby sister, Antoinette loves these peppers. My mom made these as a side dish to broiled sausages or steak. Get a loaf of crusty Italian bread and top with these sweet red peppers.
You can top bruschetta with these peppers, too. Let's make them right now.
4 large red peppers
1 15 oz can of tomato sauce. (I used Publix brand)
3-4 cloves garlic, sliced
Fresh parsley or basil
Salt and pepper
Rinse the peppers. Dry with paper towel. Clean out seeds and core. Slice into thin slices about 2 inches wide.
Place about 2 TBS olive oil in large skillet. Add the garlic, carefully. Do not burn. Keep on medium heat. Add the sliced peppers and saute until they settle down and start to soften up.
At this point, add tomato sauce, fresh parsley or basil and oregano. Stir and coat the peppers. Simmer for at least 30 minutes. Peppers should be fork tender. Stir in salt and pepper.
Allow the sauce to thicken. Add a few drops of water if you see the sauce evaporating too much.
Taste for doneness.