Quarter cup of olive oil 2 diced onions 3 garlic cloves, sliced thin 2 bay leaves 1 teaspoon thyme, chopped 6 bell peppers –red and/or green, sliced Salt and fresh pepper 4 ripe tomatoes, peeled, seeded, and diced Heat the oil in a large skillet and add onions garlic, bay leaves, and thyme. Sauté over medium heat until the onions soften and color. Add the peppers and a pinch of salt; raise the heat and cook vigorously until the peppers begin to soften. Add the tomatoes and lower the heat. Simmer until the excess water from the tomatoes has steamed away and season with pepper.