INGREDIENTS

  • 2 lbs red & green peppers , diced, 12 medium
  • 2 cups onions , chopped
  • 1 cup mushrooms , sliced
  • 1/2 cup jumbo pitted green olives , whole
  • 1/3 cup jumbo pitted black olives , whole
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2-3 garlic cloves , minced
  • 1/2 teaspoon oregano
  • 1/4 teaspoon crushed basil
  • 6 ounces dry white wine
  • 1 dash crushed red pepper flakes
  • 1 (28ounce)can italian crushed tomatoes

DIRECTIONS

  1. Coat bottom of dutch oven with olive and canola oils. Heat over medium flame. Add peppers, onions and reduce flame, Simmer until half soft. Add mushrooms and garlic and continue to simmer, stirring occasionally.
  2. Add white wine, cover, and cook for 10 minutes stirring occasionally. Add green and black olives, seasonings and tomatoes and cook for 15 minutes over medium flame, covered.
  3. Remove cover and cook for at least 5 minutes over low flame. Add dash of crushed red pepper and 2 slices of butter.