Prep: 10 mins
Cook: 25 mins

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large Spanish onion (chopped)
• 1 green bell pepper (seeded and sliced)
• 1 red bell pepper (seeded and sliced)
• 2 jimmy nardello peppers (seeded and finely sliced)
• 2 cloves garlic (crushed and finely chopped)
• 1/2 teaspoon salt
• 1/4 teaspoon sweet paprika
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon granulated sugar
• 1 15-ounce can petite diced tomatoes

Directions

1. Heat the olive oil in a large skillet over medium heat.
2. Sauté the onion, peppers, garlic, salt, paprika, black pepper, and sugar, stirring occasionally, until the vegetables are cooked through.
3. Add the tomatoes and simmer, uncovered, for 15 minutes, until most of the liquid has evaporated and the sauce has thickened.