RED PEPPER SALAD

1 medium onion, sliced
1 clove garlic, minced
3 Tbsp. olive oil, divided use
3 red bell peppers, seeded and cut in strips
1 tsp. crushed basil
1 (14 1/2 oz.) can Del Monte Whole Peeled Tomatoes, drained
1/4 cup Regina Red Wine Vinegar
1/2 tsp. sugar

Saute onion and garlic in 2 tablespoons oil until stiff. Add peppers and basil; cook 3 minutes.

Cut tomatoes in half; add to peppers; heat through. Remove to serving bowl.

Toss with vinegar, remaining 1 tablespoon oil and sugar. Cover and refrigerate until ready to use.

Serve on bed of lettuce, if desired. Can be made several days ahead.

Makes 6 servings
From: Recipelink.com
Source: 3 in 1 Breezy Recipes for Picnics, Cookouts, Buffets, Del Monte Corporation, 1985